Onion And Tomato Soup
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Peeled minced tomatoes||2 Cup (32 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Peppercorns||6 , tied in cheesecloth|
|Minced parsley||1 Tablespoon|
|Chicken stock/Water||6 Cup (96 tbs)|
|Croutons||1 Cup (16 tbs)|
|Snipped chives||1 1⁄2 Tablespoon|
Saute onion in butter in deep kettle until tender.
Add tomato, salt, bay leaf, peppercorns, and parsley.
Cook for 5 minutes; add stock.
Bring to a boil.
Reduce heat and simmer for 15 minutes.
Remove bay leaf and peppercorns.
Place croutons in tureen.
Pour soup over croutons, sprinkle with chives