Helen's Joy of Cooking Tomato Soup

My tomato plants from the garden decided that they all wanted to ripen at the same time so I decided it was time to make some soup.  As a bridal shower gift from my husband's Aunt, I was passed down my hubby's grandmother's original Joy of Cooking cookbook!! Tells your everything you could need to know, basically a cooking bible. 

I started off by first sauteing together until tender:
2 cups chopped onion
2-3 Carrots chopped
1-2 Bay Leaf

Once tender add:
3 cloves fresh minced Garlic

About one minute after the garlic add:
1 pound fresh tomatoes
2 Tablespoons sugar
1 Tablespoon tomato paste
Handful fresh chopped basil
Salt, fresh ground pepper, pinch or two of white pepper
3-4 cups homemade chicken stock

Bring all ingredients to a boil, then reduce heat and simmer for 45 minutes.

In the meantime according to the old fashion Joy of Cooking I was to make my own cream.
Preheat oven to 350 degrees
Melt on low heat 3 tablespoons butter
then add 2 tablespoons flour and whisk to create ruex.
Let the ruex cool, once cooled return to heat and slow add in 1 cup of milk.
Continuosly stir and on a lower heat until the mixture starts to thicken.
Once it starts to thicken place into bakeware and add a studded onion in the middle.
Place in the oven for 20 minutes.

You may ask, "what is  a studded onion:
The French know this as "onion clout"
Clou meaning nail. 
In this case we are taking two small bay leaves and and nailing them to the onion.
The purpose of this is to be able to easily remove the cloves when the cream is ready.

Once the cream has finished cooking add it to the tomato soup. 
Strain the soup and take the veggie remains and add them to a food processor.
Once you have pureed the vegetables, add them back into the strained liquid. 

Of course I have to add my finishing touch of some fresh chopped chives and a little bit of fresh ground pepper!! Enjoy!!