Fresh Tomato Soup Recipe
Ingredients
| Butter | 4 Tablespoon | |
| 1 tablespoon peanut or salad oil | ||
| Onion | 1 Medium, minced | |
| Flour | 3 Tablespoon | |
| 6 large ripe tomatoes, peeled, seeded and chopped | ||
| Boiling water | 4 Cup (16 tbs) | |
| Bay leaf | 1 Large | |
| Parsley sprigs | 3 | |
| 1 teaspoon dried sprig | 2 | |
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Croutons | ||
Directions
Heat 2 tablespoons of butter and the peanut oil in a large, heavy saucepan.
Cook the onion, stirring constantly, until it is soft and golden.
Stir in the flour and cook, stirring all the time, until golden; do not brown.
Add the tomatoes and water.
Tie the bay leaf, parsley sprigs and thyme in a triple layer of cheesecloth to make a bouquet garni.
Add to the tomatoes.
Season with salt and pepper.
Simmer covered over low heat for 30 minutes.
Remove the bouguet garni and stir in the remaining 2 tablespoons of butter.
Cook the onion, stirring constantly, until it is soft and golden.
Stir in the flour and cook, stirring all the time, until golden; do not brown.
Add the tomatoes and water.
Tie the bay leaf, parsley sprigs and thyme in a triple layer of cheesecloth to make a bouquet garni.
Add to the tomatoes.
Season with salt and pepper.
Simmer covered over low heat for 30 minutes.
Remove the bouguet garni and stir in the remaining 2 tablespoons of butter.
Chef
