2 cups chopped celery
1 cup chopped fresh green bell pepper
1 cup sliced zucchini
1 tablespoon grated garlic
1 tablespoon dried basil
1/2 cup diced onion
1 cup shredded carrot
1 cup diced radish
1 cup basil leaves
1 cup honey
4 egg yolks
1 cup heavy cream
2 1/2 tablespoons white sugar
1/4 teaspoon salt
1/2 teaspoon ground black pepper
Season celery, green pepper and zucchini with garlic - and season with basil and fresh basil. Heat a medium skillet over medium heat.
Layer 1/4 the celery, green pepper and zucchini in the flour. Pour over the flour, coating well. In a large bowl, beat egg yolks and cream with salt until light and fluffy. Beat in sugar, salt, pepper and 2 1/2 tablespoons flour (the rest is fine, enjoy!). Pour mixture into tomato sauce, along with remaining flour mixture.
Spread enough oil to cover the mixture over soup to coat, and bring to boil, stirring constantly. Reduce heat to simmer, and cook, stirring occasionally, until mixture thickens. Stir in dill, basil, onions and carrot. Simmer 5 minutes, then reduce heat to simmer. Stir in radish and for a few last minute savory bites, and season with salt and pepper. Increase the heat to a generous yet low simmer (this will make cooking easy and butter will burn).