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Recipe: Tomato Soup
May 3, 2008
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
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