Fresh Tomato Soup with Orange

4 pounds fresh ripe tomatoes, peeled, halved, and seeded,
or 2 cans of plum tomatoes, drained and seeded
2 medium onions, peeled and sliced
2 medium carrots, peeled and sliced
4 tablespoons (1/2 stick) unsalted butter
6 to 7 cups chicken or veal stock, preferably homemade
1 large bay leaf
1 strip of lemon peel, about 1/2 inch x 3 inches
2 tablespoons unbleached all-purpose flour
1/2 cup freshly squeezed orange juice
1/2 teaspoon sugar
I teaspoon salt
Freshly ground white pepper, to taste
Sour cream

GARNISH

Orange peel twists or grated rind

Simmer the tomatoes stirring occasionally, in a shallow uncovered pan over medium heat for about 30 minutes. Set aside. In a large saucepan saute' the onions and carrots in 2 tablespoons butter, stirring for 10 minutes until soft. Add the tomatoes, stock, bay leaf, and lemon peel. Cook for 10 minutes. Remove the bay leaf and lemon peel and puree the mixture until smooth in a food processor fitted with the steel blade. Strain through a sieve, if desired.

In a large clean saucepan melt the remaining 2 tablespoons butter and whisk in the flour. Cook for 1 to 2 minutes then add the soup mixture and bring to a boil, stirring constantly. Reduce the heat and simmer for 10 minutes. Add the orange juice, sugar, salt, and pepper. Adjust the seasonings if necessary. Serve immediately, with a dollop of sour cream. Garnish with a twist of orange peel or grated orange rind.

SERVES 8