Tomato Soup

In a world full of microwaves and pre-packaged foods, it's hard to remember sometimes that slower is better.  When was the last time you warmed up leftovers in an oven rather than a microwave?  It's how we used to do it.  Yes, it heats up the kitchen, but there is something delicious about leftover pizza warmed in an oven.  Have you ever made tomato soup?  I don't mean opening a can, adding milk and heating it on the stove.  I mean real home-made tomato soup.  The mere thought of it makes me think of fancy uniforms and decorated tables.  It takes a little time, but it is definitely worth the effort.

TOMATO SOUP

1 can tomatoes- 32 ounce, or 1 quart tomatoes peeled and cut in pieces
2 slices onion
2 sprays parsley
Bit of bay leaf
4 cloves
½ teaspoon peppercorns
Few gratings nutmeg

3 tablespoons butter
2 tablespoons flour
Salt, pepper, cayenne pepper to taste

Cook the first six ingredients together twenty minutes in pot over medium heat. Rub through a purée strainer, keep hot. Melt butter in a sauce-pan, add flour and stir to a smooth paste, let cook one minute; dilute with tomato mixture to the consistency to pour. Combine mixtures and season with salt, a few grains cayenne and a grating of nutmeg. Reheat and serve with buttered toast, set the table, find the right outfit and you're ready for a gourmet meal!