Tomato Soup
 

1 medium sized onion, peeled and chopped
(1 tbsp) vegetable oil
(11/2 lb) tomatoes, roughly chopped
(1 pint) chicken stock
Salt and pepper
(1 level tsp) caster sugar
 

Serves 4-6

Fry onion gently in oil until soft.
Add tomatoes, stock, seasoning and bring to boil.
Cover pan and simmer for about 30-35 minutes.
Sieve soup and return to rinsed pan.
For cream of tomato soup stir in (2 floz) cream
and reheat soup very gently without boiling.
Garnish with a swirl of cream.
Reheat, adjust seasoning if necessary and stir in sugar.

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