TOMATO SOUP (3)

1 tin of tomatoes or 2 lbs. of fresh ones
1 large Spanish onion or 1/2 lb. of smaller ones
2 oz. of butter
pepper and salt to taste
1 oz. of vermicelli and 2 bay leaves

Peel the onions and chop up roughly; brown them with the butter in the saucepan in which the soup is made. When the onion is browned, add the tomatoes (the fresh ones must be sliced) and 3 pints of water. Let all cook together for 1/2 an hour. Then drain the liquid through a sieve without rubbing anything through. Return the liquid to the saucepan, add the seasoning and the vermicelli; then allow the soup to cook until the vermicelli is soft, which will be in about 10 minutes. Sago, tapioca, or a little dried julienne may be used instead of the vermicelli.