Tomato And Rasher Soup
|Tomatoes/Tin of italian variety||1 1⁄2 Pound|
|Thin cream||1⁄4 Pint|
Slice skinned tomatoes and onion into melted butter in the stewpan.
Add chopped rasher, bay leaf and sugar.
Simmer together until tender.
Add stock and seasoning, and simmer for 20-30 minutes.
Remove bay leaf.
Put mixture through sieve or mill and then return it to the pan.
Heat almost to boiling point, add cream and serve with croutons.