This week’s soup is good either hot or cold, but at this time of year
we definitely serve it hot.

Tomato Consomme

2 cups tomato juice
2 cups beef or chicken broth
1 small shallot, chopped fine
1 inch strip lemon rind
Salt and pepper to taste
Dry sherry to taste
4 Tbs sour cream
Chopped fresh chives

Heat the tomato juice, broth, shallot, and lemon rind to boiling and
then strain. Season with salt, pepper, and sherry. Garnish with sour
cream and chives. Serves 4.