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| 3 Esslöffel | butter unsalted |
| 1 Esslöffel | vegetable oil |
| 1 | onion finely chopped |
| 1 mittel | Leek, cleaned, white part only, finely chopped |
| 1 mittel | Carrot finely chopped |
| 1 mittel | Celery stalk finely chopped |
| 2 Esslöffel | basil leaves fresh, chopped |
| 4 | Ripe medium tomatoes, seeded, coarsely chopped |
| 3 Esslöffel | tomato paste |
| 2 Esslöffel | flour |
| 2 1/2 Tasse | Chicken stock or broth |
| 1/2 Tasse | light cream |
| | salt |
| | pepper |
| | Fresh basil leaves (optional) |
| 1/4 Tasse | Sour cream or plain yogurt (optional) |
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Heat butter and oil in a 2 quart saucepan; add onion, leek, carrot, celery, and basil; saute for about 5 minutes over low heat, stirring occasionally.
Add tomatoes and tomato paste; cook for about 5 minutes;sprinkle with flour and mix well; add chicken stock, cover and simeer for about 20 minutes.
Pour into food processor fitted with a steel blade or into blender; puree, strain through a fine strainer or cheesecloth. Return to pan and add light cream; bring to boil and reduce heat to simmer for about 2 minutes; season to taste with salt and pepper; chill for at least 4 hours or up to 2 days in advance of serving. Garnish bowls with basil leaves and a dollop of sour cream or yogurt if desired. Makes 4-6 servings.
Sharon Stevens.
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