Ingredients
1 T olvie oil
1/2 cup chopped celery
1/2 cup chopped onion
1/2 tsp dried Italian seasoning
1 tsp kosher salt
4 cups chicken stock
2 1/3 cups strained tomatoes
2 tsp hot sauce
2 large tomatoes, seeded and diced
1/2 cup heavy cream
1 cup basil sliced thinly, plus extra leaves for garnish
1/3 cup freshly grated horseradish, divided
Preparation
In a medium saucepan over medium high heat, warm the olive oil. Add celery, onion and Italian seasoning, and cook 3 to 4 minutes until onions and celery are slightly softened. Season with salt. Add chicken stock, strained tomatoes and hot sauce. Bring to a boil, stirring occasionally. Reduce heat to medium low, add the fresh tomatoes and heavy cream, and simmer for 10 to 15 minutes, stirring occasionally. Just before serving, stir in sliced basil and 1/4 cup of the horseradish. Serve into bowl, and garnish each bowl with the remaining horseradish and basil.
