40 Garlic cloves

2 c Chopped onions

1 c Chopped peppers

1/2 c Chopped carrots

1/2 c Chopped celery

1 c Bread crumbs

28 oz Can Italian plum tomatoes,

-chopped 5 c Rich chicken stock

1/2 ts Cayenne pepper

1/2 ts Curry

1/2 ts Black pepper

1 t Salt

1 tb Oregano

1 tb Thyme

1/2 Olive oil

1 c Heavy cream

1 c Flour

2 c Skim milk

In the olive oil, saute onions, garlic, celery and carrots until soft. Stir in flour and mix thoroughly. Cook 5 minutes while stirring. Do let not burn. Add tomatoes, breadcrumbs and stock. Bring to boil. Simmer 15 minutes. Let cool. slightly. Add cream and or milk

while puree'ing through blender. Garnish with finely chopped scallions, and serve very hot.