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INGREDIENTS:
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11/5 lbs ripe tomatoes (tinned may be used if preferred)
2 pints of beef or chicken stock
11/5 heaped tablespoons tomato puree
3 large onions
Juice of 1 lemon
1 oz butter
1 oz flour
1/4 pint Stone's Original Ginger Wine
1 carton cream (5 fl. oz)
Bouquet Garni
Salt and Pepper
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Heat stock in saucepan. Finely chop onions, skin and chop tomatoes and add to the saucepan.
Season well and add the bouquet garni, tomato puree and simmer for 1 hour. Remove the pan from
the heat (if a creamed soup is required put ingredients through a blender). Blend softened
butter and flour with a little water until it is a smooth paste.
Add slowly to the soup stirring all the time. Return pan to heat and add the Stone's Original Ginger
Wine and lemon juice. Continue to heat for a further 5 minutes. Remove from heat and stir in
the carton of cream and serve garnished with Parmesan cheese or croutons.
(This is ideal for freezing).
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