Tomato Soup - cooking recipe

Ingredients

3 to 4 qt. sliced ripe tomatoes (need not be skinned)
6 medium sized onions, sliced fine
6 to 8 Tbsp. sugar
few sprigs fresh parsley
40 whole cloves
4 tsp. salt
1/2 tsp. ground black pepper
6 Tbsp. butter
6 Tbsp. cornstarch
1/2 c. water
whipped cream or sour cream

Preparation

Boil tomatoes, onions, sugar, parsley, cloves, salt and pepper together until vegetables are thoroughly cooked.
Strain entire mixture through sieve.
Discard vegetables and return broth to stove.
Add butter to broth, then add cornstarch dissolved in the water; make sure mixture is smooth or soup will be lumpy.
Let soup come to gentle boil; it will thicken.
Serve hot with dollop of cream, I use nonfat, and parsley sprig for garnish.