Monday Soup will certainly brighten up the start of another week. Serve the soup with crisp croutons lightly rubbed with a garlic clove.
I2 lb. tomatoes, chopped 1 lb. fresh peas, weighed after shelling
1 pint chicken stock
4 fl. oz. water
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon sugar
1 teaspoon grated lemon rind
2 teaspoon dried basil
2 teaspoon dried marjoram
½ teaspoon grated nutmeg juice of
2 tablespoons sour cream
In a large saucepan, bring all the ingredients except the sour cream to the boil over high heat.
Reduce the heat to low, cover the pan and simmer the soup for 1 hour.
Remove the pan from the heat. Pour the contents of the pan through a strainer into a bowl. Using the back of a wooden spoon rub the vegetables through the strainer. Discard any pulp remaining in the strainer.
Rinse and dry the saucepan. Return the strained spup to the pan. Place the pan over moderate heat and bring the soup to the boil. Taste the soup and add more seasoning if necessary.
Remove the pan from the heat. Ladle the soup into individual soup bowls. Put
1 teaspoon of sour cream in each bowl and serve immediately.