Serves: 10 Prep Time: 30 min.
½ cup Spanish Onions, finely diced
½ cup Celery, finely diced
½ tsp, Garlic Paste
3 Tbls, Extra Virgin Olive Oil
1 can, Tomatoes, plum, 28oz, whole, imported
1 can, Tomato Paste, plum, imported, non flavored
4 Bay Leaves
¼ tsp, Cloves, ground, or to taste
2 cans College Inn Chicken Broth
4 Tbls, Sweet Cream Butter
4 Tbls, All Purpose Flour
Melt butter in separate pan, mix flour well, keep warm for later use
2 cups, ½ & ½, room temperature
4 cups, Milk, whole, room temperature
1 Tbls, B & M Mediterranean Style Sea Salt, finely ground
White Pepper to taste
2 Tbls, Parsley, finely chopped

Sauté onions and celery in olive oil, until onions are transparent for several minutes. Add bay leaves, ground cloves, garlic paste, B & M Mediterranean Style Sea Salt, heat for a minute to expand flavors of seasonings. Add tomatoes, lightly crushing into large pieces, add chicken stock, tomato paste, cloves. Bring to quick simmer for 8 minutes. Add roux (flour & butter mixture), heat until mixture thickens for several minutes, stirring well. Add ½ & ½, stirring, then add milk. Bring up to simmer, season with pepper. Add more ground clove if necessary. Before serving, add parsley. Season to taste with B & M Mediterranean Sea Salt.

Serving:
Place seasoned home croutons on top of soup for garnish or serve with crusty type bread.

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