Hello again, I have some time on my hands and thought I might share a story and a recipe with the KitchenLink ladies.
My Mom was visiting from Oregon and we decided to make a trip to Santa Monica for their wonderful Farmers Market, as we were driving on Pacific Coast Highway we saw 10 dolphins playing in the surf, it was beautiful! We had great luck at the Farmers Market finding fresh herb encrusted goat cheese, roasted eggplant spread, lemon rind stuffed olives and roasted garlic bread just to name a few. When we got home I made this soup to go along with our finds. It was delicious! It freezes well too if you happen to have left overs.
I suggest serving this with some of your favorite crusty bread toasted with goat cheese spread on top and sprinkled with herbs a fresh green salad and a glass of wine.

Tomato Soup with Lemon Rosemary Cream
From Bon Appetit

1/4 cup (1/2stick) butter
1 onion, finely chopped
2 carrots,peeled, finely chopped
3 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried crushed red pepper
1 bay leaf
2 28oz. cans crushed tomatoes with added puree
6 cups canned low salt chicken broth1/2 cup whipping cream
3/4 teaspoon minced fresh rosemary
2 teaspoons finely grated lemon peel, divided

For the soup: Melt butter in a heavy large saucepan over medium heat. Add onion and next 5 ingredients. Cover; cook until onion is tender, stirring occasionally, about 5 minutes. Add tomatoes and broth. Cover and simmer 40 minutes. Discard bay leaf. Season to taste with salt and pepper.

For the Lemon-Rosemary Cream:
Whisk cream, rosemary and 1/2 teaspoon lemon peel in a small bowl until slightly thickened. Season with salt and pepper.

To serve: Ladle soup into bowls drizzle with cream and sprinkle with a tiny bit of left over lemon peel.