Clear Tomato Soup

Yield: 6 servings

Ingredients:

• 1 1/2 quart fresh or canned tomatoes
• 1 tablespoon flour
• 1/2 bay leaf
• 1 teaspoon sugar, if desired
• 1/4 cup chopped onion
• 1 teaspoon salt
• 4 cloves
• 1 tablespoon fat, melted
• pepper

Directions:

• Cook together the tomatoes, bay leaf, onion, and cloves about 20 minutes for fresh tomatoes, 10 for canned.
• Press through a sieve.
• Blend the fat, and sugar (if used); gradually add the cooled, sieved tomatoes.
• Cook over low heat, stirring constantly for about 5 minutes.
• Season with salt and pepper.
• If desired, add dumplings or sprinkle with finely chopped parsley and serve with toasted bread cubes.