INGREDIENTS :

¼ cup Unico Premium Extra Virgin Olive Oil

½ red bell pepper chopped

2 small onions, sliced

2 stalks celery, chopped

¼ cup flour

½ cup fume blanc

1 Tbsp. fresh dill or 1 tsp. dry

½ tsp. basil

½ tsp. thyme

1 tsp. sugar

salt and white pepper

1 28 oz, can Unico Whole Tomatoes seeded and drained, liquids reserved

3 cup chicken stock

PREPARATION: Sautee onion, bell pepper and celery. Add flour sautee. Add wine and seasonings. Add tomatoes and stock and simmer 15 minutes. Add tomato juices. Puree. Adjust seasonings, cool. Top bowls of soup with puff pastry and bake 15 – 20 minutes.

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