Tomato Wine Soup
|Butter||2 Ounce (50 Gram)|
|Tomatoes||1 1⁄2 Pound, skinned, seeded and chopped (750 Grams)|
|Plain flour||3 Tablespoon|
|Grated nutmeg||1 1⁄4 Pinch (1 Large Pinch)|
|Dried basil||1 1⁄4 Pinch (1 Large Pinch)|
|Top of milk/Single cream||1⁄2 Pint (300 Milliliter)|
|Soda bicarbonate||1⁄4 Teaspoon|
|Dry white wine||1⁄2 Pint (300 Milliliter)|
|Chopped parsley||2 Tablespoon (For Garnish)|
Melt the butter in a saucepan.
Add the tomatoes and cook gently for 5 minutes.
Puree the soup in an electric blender or rub through a sieve, then return to the saucepan.
Stir in the flour, nutmeg, basil and salt and pepper to taste.
Bring to the boil, stirring, and simmer for 2 minutes.
Add the milk or cream and bicarbonate of soda and cook gently, stirring, until very slightly thickened.
Stir in the wine and heat through.
Serve garnished with parsley.