Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

--------------------------OPTIONAL-------------------------------
8 c Cooked rice 4 c Chicken stock

* Bouquet Garni - In a piece of cheesecloth, tie the following: 3 to 4
sprigs of parsley, 1 bay leaf, 1/2 celery stalk with leaves, 1/2 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, Kook-Net 1994

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