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. 0 FacebookTwitterPinterestEmail previous post Sauerbraten next post Chicken Creole You may also like Pissaladeira Boova Shenkel (Dutch Meat Rolls) Bramborova Polevka (Potato Soup) Chocolate Caramel Fig Salad Apple Strudel Salad Soup Chile Verde Chicken Creole Sauerbraten Leave a Comment Cancel Reply Recipe Rating Recipe Rating Save my name, email, and website in this browser for the next time I comment.