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Saute the celery, onions and carrots with the butter for about 2
minutes. Add the flour to the mixture and mix together. Add the
tomatos, sugar, basil marjoram, bay leaf, and chicken broth. Cover
with a lid and simmer for 30 minutes. Discard the bay leaf and
puree with an immersion blender. Add the cream, paprika, curry,
and white pepper. Mix together.
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