MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Soups
       Yield: 24 servings
      12 lb Very ripe fresh tomatoes
      16 tb Sweet butter
       4 tb Olive oil
       4    Onion, finely minced
      12 tb Flour
      16 c  Boiling water
       4    Bouquet Garni*
            Salt & freshly ground
            -white pepper
      24 tb Sour cream
       8 tb Finely chopped fresh dill
       8 c  Cooked rice
       4 c  Chicken stock
   * Bouquet Garni - In a piece of cheesecloth, tie the following: 3 to 4
   sprigs of parsley, 1 bay leaf, 1/2 celery stalk with leaves, 1/2 t dry
   thyme and 1 t fresh marjoram.  Leave the string long enough to hang
   the garni in the pot and tie the string to the pot handle for easy
   removal. Drop the tomatoes into boiling water for 1 minute.  Drain
   and peel. Chop coarsely and reserve.  In a large saucepan, heat 1 T
   of butter and oil. Add the onion and cook over low heat until lightly
   browned. Add the remaining butter.  When the butter is melted, add
   the flour and cook until it is golden brown.  Be careful not to burn
   it! Add the chopped tomatoes stirring constantly.  Then add the
   boiling water, Bouquet Garni, salt and pepper. Cover and simmer the
   soup for 35 minutes. Remove the soup from the heat. Remove the
   Bouquet. Cool the soup and puree it in the blender. If it seems too
   thick, thin it out with a little chicken stock or water. Serve the
   soup in individual bowls, each topped with 1 T sour cream and a
   sprinkling of dill. Notes: For a hearty soup, omit the sour cream and
   substitute cooked rice.  From “Seasonal Kitchen, a Celebration of
   Fresh Foods” by Perla Meyers.
   Typed for you by Terri St. Louis, Kook-Net 1994