INGREDIENTS
•
3 tablespoons unsalted butter
•
2 large leeks, rinsed and slice into 1/4-inch half moons
•
3 medium stalks of celery, cut into 1/4-inch slices
•
1/2 teaspoon dried basil
•
1 cup chicken broth
•
2-28 ounce cans whole peeled tomatoes
•
Kosher salt and freshly ground pepper to taste
•
Crème fraîche (optional)