Credit: Edmonds Cookery Book

Ingredients:

• 1 tin of chopped tomatoes
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 300 ml chicken stock
• 1 tsp sugar
• salt and pepper
• 2 tbsp tomato paste (optional)
• 150 ml milk
• 130 ml cream
• finely chopped chives / parsley (optional)

Method:

1. Put the tomatoes, onion, carrot, chicken stock, sugar, seasoning, and tomato paste if using, in a large saucepan and bring to the boil over a medium heat. Reduce the heat to low and simmer gently until the vegetables are tender, about 15 minutes.
2. Purée the soup using a stick blender or food processor, and then add the milk and cream. Heat gently on a low heat, but do not let it boil.
3. Serve with some extra cream on top if you wish, and some parsley or chives sprinkled on top. Serve with toast or Focaccia Bread

17/02/23