Fresh Tomato Soup
|Onion||1 , thinly sliced|
|Carrot||1 , peeled and thinly sliced|
|Plain flour||1 Tablespoon|
|Tomatoes||2 Pound, peeled and quartered|
|Chicken stock/Vegetable stock||3 Cup (48 tbs)|
|Ground mace||1 Pinch|
|Freshly ground black pepper||To Taste|
|Fresh rosemary||1 Tablespoon (For Garnish)|
Melt butter in a heavy, medium pot.
Add onion and carrot.
Cover and cook over low heat for 5 to 10 minutes.
Remove pan from heat.
Stir in flour.
Add tomatoes, stock, bay leaf, mace and seasoning.
Bring to boil, stirring.
Simmer, covered, for 20 to 30 minutes.
Puree the soup either in a food processor or blender, or by pressing through a sieve.
Rinse out pot and return pureed soup.
Reheat before serving.
Garnish with rosemary.