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Tomato broth

Yield: 4 Servings

Ingredients:

• 6 Ripe tomatoes
• 1/2 Red onion OR 8 green onions
• 1 Clove garlic
• 2 Carrots peeled and chopped
• 2 Spigs lovage OR 1 stalk -celery with leaves
• 1 Sprig basil leaves OR 1 tsp -dry
• 1 Sprig rosemary OR 1 tsp dry
• 1 Bay leaf
• 1 c Water
• 1 c Homemade chicken broth

Instructions:

-(being picky again!) SOURCE: National Gardening June '90. This easy-to-make soup gives a whole new flavorful meaning to the term 'broth'. It can be served hot or cold. Peel tomatoes by dropping them into boiling water for 1 minute. Under cool water slip off peels. Coarsely chop and place in a 4 quart saucepan with remaining ingredients except the chicken broth. Simmer uncovered over medium heat for 25 minutes. Remove bay leaf and transfer soup to a blender or food processor. Puree for 30 seconds. Set up a food mill or colander over the original saucepan and press the pureed soup through the mill into the pan. Add the broth; simmer until ready to serve. Garnish with snow peas. Yield: 4 servings. Posted by Shelley Rodgers (Aug 1 1990)

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