Tomato Soup

48 ounces tomato juice
2 tablespoons flour
1 small onion, chopped
1 stalk celery, chopped
2 tablespoons butter
2 tablespoons sugar
1 bay leaf
1 tablespoon fresh parsley
1 tablespoon dried basil
salt and pepper

1. Put onion, celery and bay leaf in a soup pot over medium heat.
2. Add tomato juice and cook until celery starts to become translucent.
3. Puree mixture for a thicker soup or strain through sieve for a smoother soup.
4. Combine sugar, flour and butter in a bowl, adding hot tomato liquid until fully blended.
5. Add the bowl contents to the soup pot.
6. Bring soup to a bowl, stirring constantly then remove from heat.
7. Season with parsley, basil, salt and pepper to taste.

Makes 8 servings