- • 4 Tablespoons butter
- • ½ an onion, diced
- • 4 cups milk ( or light cream, chicken broth or water)
- • ½ cup dry bread crumbs
- • 6 whole cloves
- • 1 bay leaf
- • 2 teaspoons sugar
- • 2 cups chopped fresh tomatoes , with skins removed (can also use canned tomatoes)
- • ¼ teaspoon baking soda
- • salt and pepper to taste
- • chopped fresh herbs such as basil, parsley, thyme, oregano, to taste (can also use dried)
- In a heavy bottomed pot, over medium heat, melt butter, add onions and cook till softened.
- Add the milk (or liquid of choice), bread crumbs, cloves, bay leaf, and sugar, simmer for about 5 minutes
- Add the tomatoes and baking soda, simmer gently for 15 – 20 minutes
- Remove soup from heat, then remove the cloves and bay leaf.
- Stir in the fresh herbs and let soup cool for a few minutes.
- Puree the soup in a blender or food processor, return to heat and add salt and pepper to taste.
- Serve nice and hot. Grilled cheese sandwiches are a nice accompaniment to this soup.
- To remove skins from tomatoes scald them in boiling water for 1 minute, then plunge into cold water. The skins will then peel off easily
Firefly Farm http://fireflyfarmbc.com/