Tomato-Basil Cream Soup

Ingredients:

• 4 shallots, diced
• 1/2 pound leeks, chopped
• 1 celery stalk, chopped
• 2 to 3 garlic cloves, pressed
• 2 tablespoons oil
• 2 (14 1/2oz) cans italian-style tomatoes, undrained and chopped
• 1 tablespoon dried basil
• 2 (14 1/2oz ea) cans chicken broth
• 1/4 teaspoon salt
• 1 cup whipping cream
• lemon slices & fresh basil sprigs for garnish

Instructions:

Cook the shallots, leeks, celery and garlic in hot oil in a dutch oven ove rlow heat for 10 to 12 minutes or until tender, but do not brown. Add the tomatoes and basil and cook over medium heat, stirring occasionally for 10 minutes. Add the broth and salt and bring to a boil. Reduce the heat and simmer, stirring occasionally for 1 hour, then cool. Process half the mixture in a food processor or blender until smooth, stopping once to scrap the sides. Transfer to a freezer container, then repeat with the remaining mixture. Remove from the freezer and thaw in the refrigerator overnight. Heat in a large saucepan over medium heat. Stir in the whipping cream and cook, stirring constantly until thoroughly heated, but do not boil. Garnish with lemon slices and basil if desired.