Tomato Soup
1 1b/500g tomatoes
2 2/3 cups/1 pint/ 500ml stock
1 Small onion
1 Bay leaf
Sprig of Parsley
Sprig of Thyme
3 tablespoons / 1 1/2 oz / 40g butter
5 tablespoons / 1 1/2 oz / 40g flour
2/3 cup / 1/4 pint / 125ml milk
1 teaspoon / 5g sugar
Salt and pepper
Chop the tomatoes without peeling.
Put into pan with stock, chopped onion, bay leaf, parsley and thyme.
Simmer for 1 hour then put through a fine strainer.
Melt the butter and work in the flour.
Add the tomato puree and stir over a gentle heat until the mixture comes to the boil.
Stir in the milk, sugar, salt and pepper.
Gently reheat.
Serve hot.
