Tomato Soup

Name: Tomato Soup
Yield: 4
Ingredients: 4 large tomatoes or 6 medium ones; 2 cups of water or chicken broth; 1 onion, sliced or diced; 1 tablespoon of all-purpose flour; 1 bay leaf; 2 sprigs of fresh parsley; 1 stalk of celery, cut into pieces; 1/2 teaspoon of salt; 4 grams of black pepper; 1 whole clove

1
4 large tomatoes or 6 medium ones
2
2 cups of water or chicken broth
3
1 onion, sliced or diced
4
1 tablespoon of all-purpose flour
5
1 bay leaf
6
2 sprigs of fresh parsley
7
1 stalk of celery, cut into pieces
8
1/2 teaspoon of salt
9
4 grams of black pepper
10
1 whole clove

Ingredients

1
4 large tomatoes or 6 medium ones
2
2 cups of water or chicken broth
3
1 onion, sliced or diced
4
1 tablespoon of all-purpose flour
5
1 bay leaf
6
2 sprigs of fresh parsley
7
1 stalk of celery, cut into pieces
8
1/2 teaspoon of salt
9
4 grams of black pepper
10
1 whole clove

Directions

1
In a large pot, combine the herbs, tomatoes, broth or water, peppercorns, and cloves
2
Simmer for 20 minutes
3
In another pot, sauté the onion in butter until it's translucent but not browned
4
Add the flour and cook for 5 minutes, stirring well
5
Dilute with a little of the soup
6
Season with salt and the rest of the soup
7
Let it simmer and then strain
8
Serve with crispy breadcrumbs
9
Repeat 4 times.