Essex County Field Tomato Soup

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This is a terrific way to use field tomatoes. The soup freezes well, so you can enjoy a fresh taste of summer later in the year, and it is equally good served chilled. The ontario harvest cookbook

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Steps

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Cut tomatoes in half.

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Cut out any tough pieces at stem ends.

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In large stainless steel or enamel saucepan , combine tomatoes , stock , onions , basil , sugar , worcestershire sauce , garlic , bay leaf , salt and pepper.

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Bring to boil over high heat , stirring occasionally.

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Reduce heat to medium-low , simmer , covered , for 30 to 40 minutes , stirring occasionally , until tomatoes are very soft.

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Remove from heat.

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Let cool slightly.

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Discard bay leaf.

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In blender , process soup in 2-cup batches until smooth.

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Rub through a sieve to remove tomato skins and seeds.

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Return to rinsed-out saucepan.

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Heat over medium-high heat , stirring occasionally.

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When hot , ladle into warm soup bowls.

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Float a basil sprig in each bowl.

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Makes 4 servings.

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Ingredients

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tomatoes, chicken stock, green onions, fresh basil leaves, brown sugar, worcestershire sauce, garlic, bay leaf, salt, black pepper, basil sprigs