25 g (1 oz) margarine
1 small carrot, diced
2 celery stalks, diced
1 onion, chopped
1 lb (450 g) tomatoes, quartered
1 bouquet garni
salt
pepper
1 teaspoon sugar
2 cloves
1 pint (600 ml) boiling water or stock
3 tbls (25 g) 1 oz flour
2 tablespoons cold milk
chopped parsley to garnish
1 small carrot, diced
2 celery stalks, diced
1 onion, chopped
1 lb (450 g) tomatoes, quartered
1 bouquet garni
salt
pepper
1 teaspoon sugar
2 cloves
1 pint (600 ml) boiling water or stock
3 tbls (25 g) 1 oz flour
2 tablespoons cold milk
chopped parsley to garnish
accompaniments
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method
1. Melt the margarine in a saucepan and fry the carrot, celery and onion until softened.
2. Add the tomatoes, bouquet garni, salt, pepper, sugar, cloves and water or stock and bring to the boil.
3. Cover and simmer for 20 minutes or until all the vegetables are tender.
4. Sieve the soup and return it to the pan.
5. Dissolve the flour in the milk and add to the soup.
6. Bring to the boil, stirring, and simmer for 15 minutes, stirring frequently.
7. Serve sprinkled with parsley.
2. Add the tomatoes, bouquet garni, salt, pepper, sugar, cloves and water or stock and bring to the boil.
3. Cover and simmer for 20 minutes or until all the vegetables are tender.
4. Sieve the soup and return it to the pan.
5. Dissolve the flour in the milk and add to the soup.
6. Bring to the boil, stirring, and simmer for 15 minutes, stirring frequently.
7. Serve sprinkled with parsley.
serving amount
serves 5 - 6
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