Tomato Soup, Cream of (Crema de Pomodoro) Serves 6

Preheat oven to 350. Cut enough bread into 3/4″ cubes to make 3 c and arrange in one layer in shallow baking pan. Toast in middle of oven until golden and crisp (10-15 min) In heavy 4- to 5- qt kettle, cooked chopped vegetable in oil w s&p over moderately low heat, stirring, until tender but not browned, about 10 min. Add wine and boil 3 min. Add tomatoes, oregano and ice water and simmer, uncovered, stirring occasionally, 20 min. Remove from heat and whisk in heavy cream and sour cream. Cool 10 min. In blender, puree soup in batches, transferring as needed to a large bowl. Return to kettle and thin to desired consistency. Do not let boil. Serve ladled over croutons.

Bread 1 loaf, Italian or French
Carrots 2 chopped
Celery 2 ribs, chopped
Onion 1 med, chopped
Garlic 3 cloves
Olive Oil 3 T
Wine, White 1 c
Tomato 4.5 c canned, crushed in puree
Oregano 0.5 tsp dried
Water 3 -4 c
Heavy Cream 1 c
Sour Cream 1 c