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Fresh Tomato Soup Ala Terri

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FRESH TOMATO SOUP ALA TERRI
 Categories: Soups, Kooknet, Cyberealm
      Yield: 24 Servings
 
     12 lb Very ripe fresh tomatoes
     16 tb Sweet butter
      4 tb Olive oil
      4    Onion, finely minced
     12 tb Flour
     16 c  Boiling water
      4    Bouquet Garni*
           Salt & freshly ground
           -white pepper
     24 tb Sour cream
      8 tb Finely chopped fresh dill

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      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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