|Leeks||2 , chopped|
|Carrots||2 , diced|
|Beef broth||2 1⁄2 Cup (40 tbs)|
|Ripe tomatoes||2 Pound, cut into pieces (4 Large)|
Heat butter in a saucepan.
Add leeks and carrots; cook, stirring occasionally, until lightly browned.
Stir in the flour and heat until bubbly.
Blend in the broth; bring to boiling, stirring constantly, and cook for 3 minutes.
Stir in sugar, salt, and tomatoes; simmer 1 hour.
Force mixture through a coarse sieve or food mill.