Recipe - Lisas Tomato Soup

2 pound Ripe tomatoes
1 md Onion; thinly cut or sliced up
1 teaspoon Butter
1 Bay leaf
4 teaspoon Brown sugar
2 teaspoon Fresh basil; finely chopped
or dried One half teaspoon
crushed
2 Whole cloves
1 teaspoon Salt
One half teaspoon Pepper
2 cup Half and half
1 cup Milk
2 tablespoon Snipped chives

Peel, seed and coarsley chop tomatoes. (may substitute 2 cans of tomatoes,
whole , undrained, 20 oz. size) Set aside. In large saucepan cook the onion
in butter till tender. Add tomatoes, bay leaf, brown sugar, basil, cloves,
salt and pepper. Bring to a boil and cover. Simmer stirring occasionaly for
25 minutes or til tomatoes are thoroughly cooked. (decrease time to 15
minutes if using canned). Remove bay leaf and cloves and slightly cool.
Blend half the mixture in a food processor or blender, puree then strain.
Repeat with the other half. Return to saucepan and add the milk and cream
and heat till hot. Don't boil. Serve sprinkled with the fresh chives.

Recipe by: Lisa Lepsy Posted to MasterCook Digest V1 #261 by
Babygoil@aol.com on Aug 2, 1997