Cream of Tomato Soup

Yeild: 6 lit

Ingredients:

• 100 g salt pork, diced
• 100 g onion, diced
• 50 g carrot, dice
• 50 g celery, dice
• 50 g flour
• 3 lit basic white stock
• 900 g canned tomamtoes
• 900 g tomato puree
• 2 lit hot cream sauce
• to taste salt
• to taste ground white pepper

Satchet:

• 1 no bay leaf
• pinch thyme
• 1 no whole clove
• 2 no black peppercorn, crushed

Procedure:

1. in sauce pot ... cooked diced salt pork ... over medium heat
2. add onion, carrot, celery ... sweat till slightly soft
3. add flour ... stir to make roux ... cook for a few mins
4. slowly add in the stock ... bring to a boil ... stir till thicken
5. add tomatoes, tomato puree, satchet ... simmer for 1 hour
6. puree with a blender ... strain
7. chill tomato base if made in advance ... prepare next step just before serving
8. simmer chilled tomato base ... stir in hot cream sauce
9. add stock to get the right consistency
10. season to taste with salt, pepper