Tomato Cream Soup

3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish

Directions
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.

Clam Chowder Soup

Portion for 4 small bowls

- Pork belly (4 small pieces)
- 2 tbs of butter
- 1/2 Yellow Onions (small pieces)
- Chopped Celery
- Chopped Carrots
- Chicken Broth (1 cup)
- Cream (1/4 cup)
- Frozen clams (1 cup)
- Powder

Oil your pot, add in your pork belly. Stir for 5-6 minutes until golden brown. Add in butter, 2 table spoons of flour, stir and add chopped onions. Stir for 2 minutes, add carrots and celery. Add salt and pepper. Add in chicken broth and milk if available. Boil at low heat for 20 minutes. Chop half of clams in small pieces. Add more water to your pot until good consistency. Add chopped clams, boil for another 5-8 minutes. Add cream. Stir well, add the rest of the clam and more salt to taste. Add flour and water if soup is not thick enough. Serve.