Cream of Tomato Soup
 |
INGREDIENTS
30 g butter
1 onion, chopped
1 carrot, chopped
3 tablespoons plain flour
1000 ml cups chicken stock or water
1 clove garlic
2 stalks leeks, thinly sliced (optional)
4 white peppercorns
1 teaspoon salt
1 tablespoons sugar
750 g tomatoes, roughly chopped
250 ml evaporated milk
METHOD
1. Heat butter. Add onion and carrot. Sauté till golden brown.
2. Add flour and mix well. Add the stock or water, the garlic, leeks, peppercorns, salt, sugar and tomatoes.
3.Bring to boil and lower heat and simmer covered for about 25 minutes, skimming occasionally.
4.Strain soup.
5. Add in the evaporated milk
6. Bring to simmering point. If soup is thick, dilute with more milk or stock.
7. Serve with croutons.
|
