1 quart ripe tomatoes, chopped
2 onions, chopped
1 stalk celery, chopped
1 clove garlic
small bunch parsley
2 cups beef stock
1/4 tsp allspice
1 tsp salt
dash pepper
1 tsp sugar
1 Tbsp butter
1 Tbsp flour
1 pint thin cream
2 slices bread
dill
Boil gently the tomatoes, onions, celery, garlic and parsley in stock for about 1 hour. Then strain the whole through a sieve which is fine enough to remove tomato seeds. Return to stove and add seasoning. Thicken with butter rolled in flour, add cream and stir well. When heated, serve with toasted bread croutons and garnish with fresh chopped dill.
Contributed by: Jenny Myatt, Village Realty
