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Tomato Soup

40 g Butter
25 g White Flour
1/2 dl Tomato Puree
1 liter Stock (Chicken stock preferred but Veggie is nice too)
1/2 dl Red Wine
1/2 dl Cream
Salt
1/2 tsp Sugar

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Melt the butter gently and stir in the Flour. Add the Tomato Puree and add the Stock gradually while constantly stirring. Simmer for 15 Minutes.

Prior to serving add Wine, Cream, Salt and Sugar.
If you want to add a little extra, then put Croutons and/or pieces of boiled Egg

250 g white Fish, in chunks
1 Carrot, sliced
1 small Onion, chopped
1 1/2 liters of Stock (Fish, Veggie, Mushroom, Onion)
1-2 Bayleafs
6-12 Peppercorns, whole
350 g Black Salsify, sliced
100 g Butter
1 tbsp white Flour
250 ml milk

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Heat 1 tbsp Butter and some olive oil, over low heat, then add the Carrot and Onion. Simmer for 5 minutes, add seasoning and 1 liter of stock and bring to the boil and simmer for 40 minutes.
In a smaller pot melt the rest of the Butter, add the Flour and stir ’till all lumps are gone. Gently start pouring in rest of Stock while stirring. Add the milk and simmer for 2 minutes.
Add Fish chunks simmer for another 2 minutes and serve.

Serve with fresh bread.

1 Cauliflower, medium, in pieces
1 Onion, chopped
450 ml Stock (vegetable or chicken)
450 ml Milk
1 handfull Walnut, pieces
Salt and Pepper

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In saucepan put the Cauliflower, Onion and Stock. Bring to boil and simmer for 15 minutes. Add Walnus and Milk and run through food processor (or blender) until smooth.
Season with Salt and Pepper.
Serve with sprinkled ground Paprika and Walnut pieces