Cream of Tomato Soup

No need to peel or seed the tomatoes if you have a food mill. Simply core and quarter them. Chop roughly and place in a medium, non-reactive saucepan. Simmer the tomatoes, onion, cloves, peppercorns, sugar, salt and parsley together for 10 minutes. Run tomato mixture through a food mill into a mixing bowl. Discard spices, tomato seeds and skins. Set tomato puree in its mixing bowl aside. In same saucepan, melt the butter and stir in flour. Let it bubble a minute to cook the starch and turn golden. Remove from heat and gradually whisk in chicken broth. Return to heat and stir until thickened. Add the reserved tomato mixture and simmer 5 minutes. Cool slightly before adding cream. Heat through, but do not boil. Variation: Omit the salt and parsley. Use light cream instead of whipping cream. Cook 2 slices of chopped bacon with the onions, cloves and peppercorns. Stir in the brown sugar, then the tomatoes. Simmer 10 to 15 minutes
proceed as directed. Per serving: 260 calories, 4 grams protein, 21 grams fat (percent calories from fat, 74), 16 grams carbohydrates, 70 milligrams cholesterol, 851 milligrams sodium, 2 grams fiber.