Essex County Field Tomato Soup

• 3 lbs ripe tomatoes (about 10)
• 1 cup chicken stock
• 6 green onions, chopped
• 2 tablespoons packed fresh basil leaves
• 2 tablespoons packed brown sugar
• 1 tablespoon Worcestershire sauce
• 2 cloves garlic, sliced
• 1 bay leaf
• 12 teaspoon salt
• 14 teaspoon black pepper
• 4 fresh basil sprigs (to garnish)

1. Cut tomatoes in half; cut out any tough pieces at stem ends.
2. In large stainless steel or enamel saucepan, combine tomatoes, stock, onions, basil, sugar, Worcestershire sauce, garlic, bay leaf, salt and pepper.
3. Bring to boil over high heat, stirring occasionally.
4. Reduce heat to medium-low, simmer, covered, for 30 to 40 minutes, stirring occasionally, until tomatoes are very soft.
5. Remove from heat; let cool slightly.
6. Discard bay leaf.
7. In blender, process soup in 2-cup batches until smooth.
8. Rub through a sieve to remove tomato skins and seeds.
9. Return to rinsed-out saucepan; heat over medium-high heat, stirring occasionally.
10. When hot, ladle into warm soup bowls; float a basil sprig in each bowl.
11. Makes 4 servings.

tomatoes, chicken stock, green onions, basil, brown sugar, worcestershire sauce, garlic, bay leaf, salt, black pepper, fresh basil sprigs

Taken from www.food.com/recipe/essex-county-field-tomato-soup-93583 (may not work)