Clear Tomato Soup Recipe
2 lbs tomatoes, chopped
2 cups onion, chopped
2 cups carrots, chopped
2 cups celery, chopped
1 bay leaf
4 cups beef, chicken or vegetable broth
1/3 cups very dry sherry
1 dash salt and pepper
1/4 cup sugar
1 dash fennel
1 dash worchester sauce
3 cloves
Chop tomatoes and combine with vegetables and bay leaf. Add 1 cup of broth and cover and simmer gently of low heat for 20 minutes. Remove from heat and strain through sieve lined with dampened muslin. Do not press vegetables through cloth or soup will be cloudy..Transfer clear soup to sauce pan...Add 3 remaining cups broth and bring to a boil...Season to taste with salt and pepper. Add a pinch of sugar if needed. Add dry sherry for additional flavor.
