Tomato And Celery Soup

• 1/4 c. unsalted butter
• 6 lb. tomatoes, coarsely chopped
• 2 celery stalks, finely diced, save leaves
• sugar
• salt
• fresh ground pepper
• whipping cream, whipped until firm
• croutons

1. Melt butter in heavy large pot over medium heat.
2. Add tomatoes and bring to boil, stirring frequently.
3. Reduce heat, cover and simmer until tomatoes are soft and juicy, about 20 minutes.
4. Strain tomatoes through sieve over heavy large saucepan, pressing with back of spoon.
5. Add diced celery to tomatoes and bring to boil. Reduce heat to low and cook 5 minutes.
6. Season with sugar, salt and pepper.
7. (Can be prepared one day ahead, cool, cover and refrigerate, re-warm before continuing.)
8. Ladle soup into bowls. Spoon dollop of cream over serving.
9. Sprinkle with croutons and garnish with celery leaves.
10. Makes 6 servings.

unsalted butter, tomatoes, celery stalks, sugar, salt, fresh ground pepper, whipping cream, croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=428898 (may not work)