CREAM OF TOMATO SOUP

INGREDIENTS :

• 4 Cups Chopped Tomatoes
• 1 Bay leaf
• 2-3 Peppercorns
• 1 tbsp refined flour
• 1.5 tbspn Butter
• 1/4 cup tomato puree
• 1-2 tsp sugar
• 1.5 tbsp Cream
• Salt and freshly ground pepper to taste

FOR SERVING

• 4 tsp cream
• 4 tbsp deep fried bread croutons

PROCEDURE :

• In a pan, combine the tomatoes, bayleaf and peppercorns with 1 cup of water and bring to a boil.
• Simmer for 10 - 15 minutes till tomatoes are soft.
• Remove the bayleaf, cool the mixture and puree it in a blender. Strain the puree and keep aside.
• Heat the butter in another pan, add refined flour and cook it over a slow flame for a few seconds.
• Add 1 cup of water and gradually and stir it continously, so that no lumps remain.
• Add the pureed tomato mixture, tomato puree, sugar, salt and pepper and bring it to a boil.
• Add the cream and mix well.
• Serve hot, garnish with a tsp of cream and topped with a tbsp of croutons.