CREAM OF TOMATO SOUP

Refreshing and creamy, it's sinfully rich with high. Cooking Time: 25 mins. Preparation Time : 10 mins. Serves 4.
Ingredients

4 cups tomatoes, chopped

1 bay leaf

2 to 3 whole peppercorns

1 tablespoon refined flour (maida)

1½ tablespoons butter

¼ cup tomato purée

1 to 2 teaspoons sugar (if required)

1½ tablespoons cream

salt to taste

freshly ground pepper to taste
For serving

1 teaspoon cream



Method


1.
In a pan combine the tomatoes, bay leaf and peppercorns with 1 cup of water and bring to a boil.


2.
Simmer for 10 to 15 minutes till the tomatoes are soft.


3.
Remove the bay leaf, cool the mixture and purée it in a blender, strain the purée and keep aside.


4.
Heat the butter in another pan and add the refined flour and cook it over a slow flame for a few seconds.


5.
Add 1 cup of water gradually and stir it continuously, so that no lumps remain.


6.
Add the puréed tomato mixture, tomato purée, sugar, salt, pepper and bring it to a boil.


7.
Add the cream and mix well.


8.
Serve hot, garnished with a teaspoon of cream and topped with a tablespoon of the croutons