| 1 | Directions: Heat butter and oil in a 2-quart saucepan. |
| 2 | Add onion, leek, carrot, celery, bouquet garni, and basil and saute 5 minutes over low heat, stirring occasionally. |
| 3 | Add tomatoes and tomato paste and cook about 5 minutes. |
| 4 | Sprinkle with flour and mix well. |
| 5 | Add chicken stock, cover, and simmer about 20 minutes. |
| 6 | Remove bouquet garni. |
| 7 | Pour into food processor fitted with steel blade or into blender and puree. |
| 8 | Pass through a fine strainer (use a rubber spatula to help force liquid through). |
| 9 | Return to saucepan and add half and half or cream. |
| 10 | Bring to boil. |
| 11 | Reduce heat and simmer 2 to 3 minutes. |
| 12 | Taste for seasoning with salt and pepper. |
| 13 | Serve hot with fresh basil leaves or chopped parsley for garnish. |
| 14 | Variation: omit basil and add ?to ?tsp. curry powder for a completely different taste. |
| 15 | May be refrigerated for up to 1 day and served chilled. |
| 16 | Advance preparation: may be prepared up to 2 days ahead through step 3 and kept in refrigerator. |
| 17 | Note: to make a bouquet garni, wrap a parsley stem, bay leaf, and a sprig of fresh thyme in cheesecloth and tie with string. |
