Tomato soup

3 Cups of fresh tomato puree

1 cup water 1 cup of chicken broth

2 tablespoons of chopped celery

2 tablespoons of chopped onion

2 tablespoons of flour

1 bay leaf

pepper

salt

For cooking tomato soup there is to grind, with the mashed tomato, onion, bay leaf, celery and water; strain. Dissolve the flour in a quarter cup of chicken broth. Mix together; add the rest of the broth; season with salt and pepper. Bring the soup to simmer, remove it when it thickens and then serve.