Cream Of Tomato Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 onions, chopped
• 1 carrot, chopped
• 25 g butter
• 750 g tomatoes, chopped
• 4 tablespoons flour
• 1 liter chicken stock (or vegetable stock, or water)
• 1 garlic clove, chopped
• 1 teaspoon salt (if your stock is already salted, then you don't need this)
• 1 tablespoon sugar
• 4 black peppercorns
• 250 ml single cream

Recipe

• 1 melt the butter in a pan and soften the onions and carrot for about 15 minutes. stir in the flour and cook for a minute. add the tomatoes, stock, garlic, salt, pepper and sugar. bring to the boil and simmer for about 90 minutes. leave to cool.
• 2 take the soup, a ladleful at a time and force it through a sieve, pushing the soft vegetables through with the back of a spoon. this removes all the seeds and tomato skin. no, whizzing it through a blender is no subsitute. it doesn't take long and isn't as tedious as it sounds.
• 3 return to the heat, add the cream and check for seasoning.
• 4 serve, with a sprinkling of chopped chives.