Cheese and Tomato Soup
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INGREDIENTS 1/4 cup vegetable oil 1 onion, thinly sliced 6 tomatoes, thinly sliced 1 bay leaf, crumbled 1/2 teaspoon mild paprika 4 cups Chicken Stock Salt and freshly ground pepper 1/4 cup cooked rice 2 tablespoons softened butter or margarine 1 cup finely shredded Dutch cheese or Monterey Jack 2 eggs 1 tablespoon lemon juice 1 tablespoon finely chopped chives Heat the oil in a large heavy-bottomed saucepan, add the onion and sauté gently for about 10 minutes until it is soft and lightly colored. Add tomatoes, bay leaf and paprika and sauté for 2 minutes more. Add stock and season with salt and pepper. Bring to a boil, lower the heat, cover the pan and simmer for 1 hour. Strain into a clean saucepan. Stir in the cooked rice and return to the simmering point. In a small bowl, beat soft butter, cheese and eggs until well combined. Stir about 1 cup hot soup into the mixture, then return to the pan. Add lemon juice and adjust seasoning. Divide the soup among 4 warmed individual soup bowls, sprinkle with chives and serve at once. Serves 4