2 Tbs. olive oil
11/2 cup chopped yellow onion
2 carrots, chopped
1 stalk celery, chopped
1 Tbs. chopped garlic
4 lbs. (about 5-6 large) tomatoes, seeded and chopped
2 cups chicken stock
1/4 cup cream
Salt and pepper, to taste
1 8-oz. container crème fraîche
Heat olive oil in a large sauté pan over medium heat. Add the onion, carrots, celery, and garlic and cook until tender, about 10 minutes. Add the tomatoes and stock; bring to a boil; then turn down to low heat and simmer, about 20 to 30 minutes. Remove from heat, slowly stir in cream, and purée with a hand emulsifier. Add salt and pepper to taste. Serve in bowls or espresso cups. Pipe crème fraîche on top. Use a toothpick to pull the cream into a webbed look.
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