Tomato Soup

• 3 tbsp butter
• 6 medium tomatoes, quartered
• 1 medium onion, chopped coarsely
• 1 carton (900 ml) chicken stock
• 1 bay leaf
• 1/2 tsp ground black pepper
• 1 tsp orange rind, grated
• 2 tsp lemon juice
• 1 teaspoon sugar
• salt, to taste

1. Heat the butter on medium and fry the tomatoes and onion for 10 minutes.
2. Add the stock, bay leaf, pepper and rind and bring to a boil.
3. Reduce to medium-low and let simmer for 45 minutes, uncovered.
4. Remove bay leaf and puree in a blender or using a hand blender.
5. Add lemon juice, sugar and salt to taste.
6. Bring back to a boil and serve.
   

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