Tomato Soup

Stew 3/4 kg of beautiful red tomatoes with a small sliced onion in 6 dkg of good melted butter. Then add 2 l of strong beef and veal bone broth and boil the soup slowly for 3/4 hours. Then strain the clear soup through a sieve and sterilize at 100 degrees for 50 minutes. When using the soup, add egg custard or roasted bread crumbs.

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