Ingredients

• 1/4 cup finely chopped celery
• 1 small onion, finely chopped
• 1/4 cup finely chopped leeks
• 2 tablespoons clarified butter
• 2 teaspoons finely chopped chives
• 2 teaspoons finely chopped basil
• 2 pounds tomatoes, sliced
• 2 cups chicken stock
• Freshly ground salt, to taste
• Freshly ground pepper, to taste
• 1 teaspoon hot pepper sauce, or to taste

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Instructions

1. In a large pot, saute celery, onion and leeks in clarified butter. Season with herbs and gently saute for 4 minutes. Add tomatoes. Add chicken stock and cover.
2. Boil for 15 minutes, stirring occasionally. Season with salt and white pepper. Pass soup through sieve to break apart; do not blend. Add hot pepper sauce to taste and chill. Serve cold.