Recipe - Fresh Tomato Soup Ala Terri

12 pound Very ripe fresh tomatoes
16 tablespoon Sweet butter
4 tablespoon Olive oil
4 Onion, finely minced
12 tablespoon Flour
16 cup Boiling water
4 Bouquet Garni*
Salt & freshly ground
white pepper
24 tablespoon Sour cream
8 tablespoon Finely chopped fresh dill

OPTIONAL
8 cup Cooked rice
4 cup Chicken stock

* Bouquet Garni In a piece of cheesecloth, tie the following: 3 to 4
sprigs of parsley, 1 bay leaf, One half celery stalk with leaves, One half t dry
thyme and 1 t fresh marjoram. Leave the string long enough to hang the
garni in the pot and tie the string to the pot handle for easy removal.
Drop the tomatoes into boiling water for 1 minute. Drain and peel. Chop
coarsely and reserve. In a large saucepan, heat 1 T of butter and oil. Add
the onion and cook over low heat until lightly browned. Add the remaining
butter. When the butter is melted, add the flour and cook until it is
golden brown. Be careful not to burn it! Add the chopped tomatoes stirring
constantly. Then add the boiling water, Bouquet Garni, salt and pepper.
Cover and simmer the soup for 35 minutes. Remove the soup from the heat.
Remove the Bouquet. Cool the soup and puree it in the blender. If it seems
too thick, thin it out with a little chicken stock or water. Serve the soup
in individual bowls, each topped with 1 T sour cream and a sprinkling of
dill. Notes: For a hearty soup, omit the sour cream and substitute cooked
rice. From "Seasonal Kitchen, a Celebration of Fresh Foods" by Perla
Meyers.

Typed for you by Terri St. Louis, KookNet 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini