Cream of Tomato Soup
|Little fat bacon||1 Teaspoon (Leveled)|
|Stock/Water||1 1⁄2 Pint|
|Toast/Egg white||1 , cut into fancy shape (For Garnish)|
Slice the vegetables.
Fry the bacon slowly to extract the fat, then add the vegetables and saute for about 10 minutes.
Add the stock or water, seasoning and bouquet garni, bring to the boil and simmer gently until tender, about 1 hour.
Remove the bouquet garni, rub the soup through a fine sieve, and add the cornflour, blended with the milk.
Return to the pan, bring just to the boil, stirring well, and cook gently for 2-3 minutes.
Re-season, add the sugar and serve garnished with toast, or with egg white chopped or cut into fancy shapes.