ingredients
serves 4 to 6
1/4 cup butter
1 small onion, finely chopped
1 cup carrots, finely chopped
1 pound tomatoes, peeled and finely chopped
5/8 cup All purpose flour
2 pints mixed herb or chicken stock
1 teaspoon superfine sugar
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon mace
2 tablespoons tomato puree
salt and pepper
6 tablespoons light cream
method
1. Melt the butter in a saucepan and lightly saute the chopped vegetables in it.
2. Stir in the flour and add the stock, sugar, oregano, spices, tomato puree and seasoning, stirring continuously.
3. Bring to the boil, reduce the heat and cover the pan, then simmer for 30 minutes.
4. Puree the soup in a liquidiser or food processor, or by pressing it through a fine sieve.
5. Return the soup to the rinsed out saucepan and reheat to boiling point.
6. Serve in individual bowls, with a tablespoon of light cream swirled into each portion.
