Tomato Soup

Ingredients

10-12 medium Tomatoes,quartered

2 Bread slices

1 tsp sugar

¼ cup cream

½ tsp oil

1 tbsp Butter

1 Bay leaf

4-6 Peppercorns

1 medium Onion sliced

Finely chopped coriander

4 cloves Garlic

½ medium Carrot peeled and cut into rounds

Salt to taste

½ tsp Black Pepper powder

Method

Cut the bread slices into cubes and toast them in an oven or frying pan to make croutons.

Mix sugar and cream gently.

Heat the oil and butter in a deep non-stick pan, add bay leaf, peppercorns and onion and sauté until translucent.

Add the garlic and celery, stir-fry briefly.

Add carrot rounds and tomatoes, stir-fry for a minute and add three cups of water.

Bring it to a boil. Cook for ten to fifteen minutes covered with a lid.

Strain the blended mixture through a strainer.

Reserve the liquid.

Remove the peppercorns and bay leaf from the residue and allow it to cool.

Blend in a mixer to get a smooth puree.

Pass it through a sieve or strainer.

Add the reserved liquid to the pureed tomatoes and adjust the consistency.

Put it back on heat. Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes.

Before serving stir in cream and sugar mixture.

Serve hot garnished with parsley and toasted croutons.