originally served at the Inaugural Dinner, 2009

(serves 10 to 12 people)

5 pounds fresh tomatoes, peeled and seeded
1 cup of onions, diced
1 cup of shredded carrots
2 TB olive oil
1 cup Kitchen Basics Chicken Stock
1 cup heavy cream
1 cup tomato juice
3 cups of popcorn, buttered and salted
salt and pepper, to taste

In a large pan, sauté the diced onions and carrots in olive oil until soft. Add peeled and seeded tomatoes. Cook on medium heat for 12 to 15 minutes. Add chicken stock and tomato juice. Reduce heat to low and cook for an additional 30 to 40 minutes. Add heavy cream and a dash of salt and pepper. Remove from heat.

Carefully blend and puree with a blender. Add more seasoning as needed. Top with popcorn just before serving.