INGREDIENTS
•
4 pounds fresh beefsteak tomatoes, quartered
•
3 tablespoons olive oil
•
2 cups chopped yellow onions
•
1 cup chopped celery
•
1 cup chopped carrots
•
Salt and pepper
•
Pinch of cayenne
•
2 tablespoons minced garlic
•
1/2 gallon chicken stock
•
1/4 cup finely chopped parsley
•
1/2 cup heavy cream