Tomato and garlic soup

Ingredients for 4 servings:

• 3 tbsp goose fat
• 2 onions, chopped
• 6 garlic cloves, thinly sliced
• Salt
• Pepper, freshly ground
• 2 tbsp flour
• 500 g tomatoes, peeled, pitted and chopped
• 1 liter of water, a little more if necessary
• 1 bouquet garni
• 1 pinch of cayenne pepper
• 3 slices of white bread
• 1 garlic clove(s), optional
• oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Le Tourin

Heat the lard in a large pot. Add the onions and garlic, season with salt and pepper. Cover and cook gently for 10-15 minutes, until the onions are soft but not browned. Add the tomatoes and cook for 2 minutes. Then add the flour, stir well, and pour in the water while stirring. Add the bouquet garni, salt, and pepper and simmer uncovered for 25-30 minutes. Stir occasionally; if too much liquid evaporates, add more water. Meanwhile, preheat soup bowls and toast the croutons. Heat enough oil in a pan to coat the bottom of the pan well; if desired, add a clove of garlic. Place the bread slices side by side and brown on both sides over high heat. Drain on kitchen paper, then cut each slice into pieces. Place 2-3 croutons in each soup bowl. Season the soup with cayenne pepper, salt and pepper, pour over the croutons and serve very hot.