Fresh Tomato Soup
|Peanut oil/Salad oil||1 Tablespoon|
|Onion||1 Medium, minced|
|Ripe tomatoes||6 Large, peeled, seeded and chopped|
|Boiling water||4 Cup (64 tbs)|
|Bay leaf||1 Large|
|Fresh thyme sprig/1 teaspoon dried sprig||2|
|Freshly ground pepper||To Taste|
|Croutons||1⁄2 Cup (8 tbs)|
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 serve hot.