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TOMATO AND CELERY SOUP
Cooking time – 15 –20 minute
You will need:
- 450 g tomatoes
- Small head celery
- Salt and pepper
- Pinch brown sugar
- 50 gms. Butter
- 30 pints water or white stock
- 20 gms. Corn flour
METHOD
- Chop the tomatoes and celery into small pieces and simmer
with 1 pint of the stock and seasoning until soft.
- Rub through the sieve, then return to the saucepan,
together with butter and the corn flour, blended with the other 250 ml of water or
stock.
- Bring to the boil and cook until thickened, adding sugar
and extra seasoning if required
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