Cream of Tomato Soup

1. 1 kg (2 lb) ripe tomatoes.                                                   4. 1 breakfast cup milk.
2. 2 onions, about 250 g (1/2 lb)                                            5. 3 breakfast cups stock or water.
3. 1 tablespoon flour.                                                             6. Salt, sugar and a pinch of soda bicarb.
4. Rind of bacon or 2 or 3 rashers of bacon.


    Put bacon rind or bacon into a soup pot and when hot add the onion, cut into slices. When the onion begins to turn a light brown, add tomatoes, also sliced finely. Keep stirring until the fat of the bacon is well absorbed and then close the pot and allow the ingredients to stew gently in their own juice for about 1 hour. The water or stock should then be added and a pinch of soda to counteract acidity. Simmer for another 1/2 hour, strain, return to pot and add carefully the milk previously thickened with the flour. Before serving season to taste, adding sugar as required.