Tomato Soup

Ingredients

• 1 quart can of tomatoes
• 1 tablespoon minced parsley
• 1 tablespoon sugar
• 4 cloves
• 1 pint water
• 1 tablespoon butter
• 1 pint soup stock or water
• 4 peppercorns
• 2 teaspoons salt
• 1 tablespoon cornstarch
• 1 slice stale bread

Directions

1. In a pot, combine the tomatoes, water, sugar, cloves, and peppercorns. Stew slowly until the tomatoes are tender.

2. Press the mixture through a strainer to remove seeds and skin.

3. Add the strained tomatoes to the soup stock or water.

4. In a small pan, melt the butter, then add the onion and parsley. Cook until lightly browned.

5. Stir in the cornstarch and cook together, then slowly add 1 cup of the soup, stirring until smooth.

6. Add this mixture to the soup and cook for 15 minutes. Season with salt and pepper, then strain again.

7. For croutons, butter and cut the stale bread into ½-inch dice, toast until browned, and serve with the soup.