This Tomato Soup allows the fresh taste of the tomatoes to predominate. For the family serve the soup with fresh bread or for dinner parties serve lightly toasted rounds of French bread spread thickly with cream cheese.
1 oz. butter
1 ½ lb. tomatoes, quartered
1½ pints chicken stock
1 medium-sized onion, finely chopped bay leaf
1 teaspoon black pepper
½ teaspoon salt thinly pared rind of
2 teaspoons lemon juice
1 teaspoon sugar
In a medium-sized saucepan, melt the butter over low heat. When the foam subsides, add the tomatoes and cook for 10 minutes, stirring frequently. Increase the heat to moderate and add the stock, onion, bay leaf, pepper, salt and orange rind. When the liquid comes to the boil, reduce the heat to low, cover the pan and simmer for 45 minutes.
Remove the pan from the heat and pour the contents through a strainer into a medium-sized saucepan. Using the back of a wooden spoon, rub the tomato mixture through the strainer until only a dry pulp is left. Discard the pulp.
Add the lemon juice and sugar to the pan and place it over low heat. Bring the soup to the boil, stirring frequently.
Remove the pan from the heat and pour the soup into a warmed soup tureen. Serve immediatley.