Jeanne Stockdale wrote:
As requested, below is recipe for tomato soup. We usually treble the
quantities - gives us 9 pints of soup.

25g/1oz butter
1 onion, chopped
1 carrot, chopped
45g/3tablespoons flour
1 litre/2 pints chicken stock
4 white peppercorns
1 teaspoon salt
1 tablespoon sugar
750g/1.5 lbs tomatoes, chopped roughly

Melt butter in deep saucepan, add onion and carrot and cook slowly
until golden brown

Add flour and mix. Gradually add stock, stirring continually to avoid
lumps; then add remaining ingredients.

Cover, bring to the boil and simmer over a low heat for 1-1.5 hours.

Blend to a creamy consistency. I usually then sieve it to get rid of
the seeds etc.

A delicious soup and the bonus is that you don't need to skin the
tomatoes. Regards
Jeanne

Thanks for that.....simmering now
--
Pete C
London UK