Tomato Soup with Cream

Recently we spent two weeks in Turkey visiting our son and his family who are serving there in the Air Force. We had a great time and I enjoyed experiencing Turkish cuisine. One of my favorites was the tomato soup and I had it several times. I found this recipe on line at Binnur's Turkish Cookbook and with a few additions it tastes like the kind that I liked so well. The original recipe does not call for the mint and lemon juice but in Turkey that is how it was served. Also, I did not have parsley so did not add that. Enjoy.

Tomato Soup with Cream

(Kremali Domates Corbasi)
1 tbsp + 1 tsp butter
1 small onion, chopped
1 2/3 cup diced tomatoes, in a can
3-4 stems of parsley
1 pinch oregano
1 bay leaf
1 pinch sugar
1 pinch nutmeg
1/2 tsp salt
1/2 tsp pepper
2 cups warm chicken broth
1 tsp flour
1/3 cup cream

Saute the onion with 1 tsp butter for 5 minutes. Add the tomato, parsley, bay leaf, oregano, sugar, nutmeg, salt and pepper. Cook for about 15 minutes over medium heat. Add 2 cups of warm chicken broth and cook over medium heat with the lid covered.
Discard the bay leaf. Put the soup through the blender. Meanwhile, melt 1 tbsp of butter in a pot, then take away from the stove. Add the flour, whisk well, then put it back on the stove. Slowly add the tomato puree in it and stir. Add the cream, stir and bring to a boil. Then turn the heat off.

Serve with dried mint sprinkled in and fresh lemon juice to taste.

Makes 2 servings.