Garden Fresh Tomato Soup
Perfect for a cool spring lunch.
4 cups chopped fresh tomatoes
1 sliced onion
4 whole cloves garlic
2 cups chicken broth
2 Tbs butter
2 Tbs all-purpose flour
1 Tbs salt
2 Tbs white sugar, or to taste
In a stockpot, over medium heat, combine the tomatoes, onion, cloves, and chicken broth.
Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors.
Remove from heat and run the mixture through a food mill into a large bowl, or pan.
Discard any leftover stuff in the food mill.
In the now empty stockpot, melt the butter over medium heat.
Stir in the flour to make a roux, cooking until the roux is a medium brown.
Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest.
Season with sugar and salt, and adjust to taste.