Cream of Tomato Soup
Tomatoes simmered with a little sugar, then loosened with onion-scented milk into a smooth, mellow soup. A pinch of baking soda keeps the milk from splitting when the two are joined.
Ingredients
- tinned tomatoes — 400 g
- sugar — 2 tsp
- baking soda — 0.25 tsp
- milk — 1 l
- onion — 1 slice
- all-purpose flour — 4 tbsp
- butter — 80 g
- salt — 1 tsp
- black pepper — 1 pinch
Instructions
- Warm the milk with the slice of onion until it steams, then lift the onion out and discard it.
- Melt the butter in a second pan, stir in the flour and cook for a minute without letting it colour.
- Whisk the onion-scented milk into the butter and flour a little at a time, and simmer until lightly thickened.
- In another pan, simmer the tomatoes with the sugar for about 10 minutes, then push them through a sieve.
- Stir the baking soda into the hot tomatoes — it will foam, which is what stops the milk curdling.
- Pour the tomatoes into the thickened milk, stirring constantly, and season with salt and pepper.
- Bring back to just below a simmer and serve at once; do not let it boil.