TOMATO SOUP

Boil together six medium potatoes, a celery, two leeks, two carrots, and a pound of fresh tomatoes, with
pepper, salt and a leaf of bay. Pass all through the sieve. Fry two or three chopped onions in some butter and
add the soup to them. Boil up again for twenty minutes before serving. If you have no fresh tomatoes, the
tinned ones can be used, removing the skin, at the same time that you add the fried onions.