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Summer Tomato Soup

1 medium onion
1 medium carrot
1 rib celery leaves and all
2 cloves garlic
1 lb Roma tomatoes
1 Tbsp olive oil
1 cup vegetable or chicken stock
salt
freshly ground black pepper
sugar
whipping cream or sour cream, optional

Chop up the onion, carrot, celery and garlic. Saute the vegetables
in the olive oil until they soften and start to brown. Be careful
because too much browning will make it bitter. Chop up the tomatoes
and add the soup. Add the stock. Simmer until the carrots are
soft. Pass through a Foley mill or coarse sieve. Season to taste
with the salt, pepper and sugar.

Serve barely warm with a drizzle of cream over the top. Accompany
with foccacia and a salad made of lots of different greens, sprinkled
with walnuts and vinaigrette dressing.

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