The weather has been so cold
and nasty that I decided to make soup the other day. This tomato soup recipe is
only good when the tomatoes are good—in the summer, and the later in the season
and the better the tomatoes, the better the soup. So it is my ray of
sunshine on a bad summer day. Keep the recipe handy—if the spring is any
indication, we may be in for quite a few bowls this summer.
4 cupschopped fresh tomatoes
2 cupschicken broth
2 tablespoonsall-purpose flour
2 teaspoonswhite sugar, or to taste
Directions In a pot, over medium heat,
combine the tomatoes, onion, cloves and chicken broth. Bring to a boil and
gently boil for about 20 minutes to blend all of the flavors. Remove from the heat.
Remove the cloves and run the mixture through a food mill or mixer into a large
bowl. In the now-empty pot, melt the butter over medium heat. Stir in the flour
to make a roux, cooking until the roux is a medium brown. Gradually whisk in a
bit of the tomato mixture, so that no lumps form, then stir in the rest. Season
with sugar and salt, and adjust to taste.