Roasted Butternut Squash And Tomato Soup

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1 stalk celery , sliced

1 (24 ounce) can fire roasted tomatoes , diced

2 small onions , diced

4 cups chicken stock

1/4 cup heavy cream


1/2 cup heavy cream , whipped with

4 tablespoons olive oil

pernod cream

2 leeks , sliced (white portion only)

salt and pepper

2 teaspoons Pernod , season with

2 carrots , peeled and chopped



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