Tomato Soup with Carrots and Celery Recipe

Ingredients:

• 1 onion
• 2 stalks celery
• 1 large or 2 small carrots
• 1½ lbs (700 g) tomatoes
• 1½ pints (900 ml) vegetable stock or water
• Salt and pepper
• 1 or 2 bay leaves
• 6 black peppercorns or coarse ground black pepper to taste
• ¾ oz (21 g) butter or margarine
• ¾ oz (21 g) flour
• ¼ pint (150 ml) full or semi-skimmed milk

Method:

1. Peel and slice the onion finely. Chop the celery and carrot into small bits.
2. Fry the onion, carrot and celery lightly in a little butter or oil in a large pan.
3. Slice the tomatoes and add them to the other vegetables along with the stock or water, salt and pepper and the parsley. Tie the bay leaves (and peppercorns if you’re using them) in a piece of muslin and add to the pan.
4. Bring to the boil and simmer gently until the vegetables are tender.
5. Remove the muslin bag and either push through a sieve or put through a blender.
6. Melt the butter/margarine in a pan, add the flour, blend well and cook for a minute or two without colouring.
7. Gradually add the puree, stirring all the time.
8. Bring to the boil and cook for about 3 minutes, stirring constantly.
9. Add the milk and re-heat without boiling.
10. Serve hot.

Serves 4 to 6.  If the colour is a bit on the pale side, add some tomato puree.  Nice garnished with a bit of fresh parsley sprinkled on the top.