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Servings: 10

Step One
1/2 tablespoon Bacon Grease
3 Cloves Garlic -- minced
Step Two
1 Medium Yellow Onion -- finely chopped
1/2 pound Celery -- finely chopped
1 Bay Leaves
1 Teaspoon Thyme
Step Three
3 Cups Diced Tomatoes -- canned
1/2 Cup Tomato Paste
Step Four
2 Tablespoons Flour
2 Tablespoons Butter
Step Five
3 Cups Heavy Cream
Step Six

1/4 Cup Yellow Onion -- chopped
1 Bay Leaves
2 Pinches Cloves
Salt And Pepper -- to taste

[1) Saute Garlic in Bacon fat until Garlic is slightly browned.

[2) Add STEP TWO ingredients to Garlic and Saute until Onions are done.

[3) Add Diced Tomatoes and Tomato Paste, bring to a boil, COVER and Simmer for 30 minutes.......SET ASIDE.

[4) Make Roux, cook for 5 minutes, remove from heat...

[5) Add Heavy Cream to ROUX, whisking constantly.

[6) Add ingredients from STEP SIX to Cream/Roux, cook 10 minutes on Medium heat.

[7) Combine Tomato mixture with Roux mixture and simmer, covered for 15 minutes.


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