Tomato cream soup with croutons.

Description
A creamy tomatosoup with croutons (fried bread dices). Normally the croutons are served next to the soup, so they don't get soggy. People put the croutons in their soup at will, to add the extra crunch they want.

Ingredients

 * 4 cups water
 * 4 large tomatoes
 * one onion
 * 2 bay leaves
 * salt
 * 2 tbsp. butter or margarine
 * 1/3 cup flour
 * parsely
 * pepper
 * cream or milk.

Directions
Cut the tomatoes in four, put them into the boiling water with the sliced onion, bay leaves and salt. Simmer for 20 minutes and sieve. Melt the butter, add the flour and a little of the soup. When creamy add some more and go on till you have a creamy smooth soup. Add some finely chopped parsley, pepper and the cream of milk. Serve with fried bread cubes. Fried bread cubes: 2 sliced white bread cut in cubes, crust removed. Butter to fry them into a golden brown. Hand them round separately.