Tomato Bouillon
3 tablespoons butter
1 medium onion
2 1/2 cups fresh tomatoes
1/2 teaspoon salt
1/2 clove garlic
2 cups beef broth
1 cup tomato juice
3/4 cup orange juice
1 small bay leaf
Melt butter in a large saucepan. Peel and dice onion. Peel enough tomatoes to make 2 1/2 cups; seed and chop coarsely. Add onion and tomatoes to melted butter and sprinkle with salt. Stick a toothpick in the garlic so that it can easily be located, and add to onions and tomatoes. Stir mixture, cover, and simmer for 30 minutes.
Remove from heat and discard garlic. Puree mixture by forcing through a fine sieve. Stir beef broth, tomato juice, and orange juice into puree, add bay leaf; cover and simmer for 30 minutes more.
Remove bay leaf before serving. Bouillon may be chilled and garnished with chopped watercress, or served hot, sprinkled with grated orange zest.
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