A classic winter warmer dish you can whip up quickly and store more for later!
- 450g canned skinless tomatoes
- Seasoning
- 60g Butter
- 60g Flour
- 150ml Water or White Stock
- 1 Onion
- 4 Peppercorns
- 2 Bay Leaves
- 475mL Milk
- Cream
Method
Tomato Puree: Heat 30g butter and saute the sliced tomatoes and chopped onion together with bay leaves and peppercorns. Add water and simmer until quite soft. Rub through a sieve.
Base: Heat the other 30g butter in a pan and stir in the flour. Cook for several minutes and gradually add the milk. Bring to the boil and cook until smooth and thickened – season well. Remember this is a thin white sauce.
Reheat the tomato puree. Take both pans off the heat and make sure the contents are not boiling, then, using an egg whisk, whisk it all together. Adding cream will enhance flavour and texture – it also stops the soup curdling.