Creamed Tomato Bisque

Ingredients

• 1.60 gram butter
• 2.250 millilitre celery, chopped
• 3.250 millilitre onion, chopped
• 4.60 millilitre carrots, chopped
• 5.plain flour, approximately ⅓ cup / 80 ml
• 6.1600 gram canned crushed tomatoes, 2 × 800g tins
• 7.10 millilitre sugar
• 8.basil, 1 teaspoon dried or 1 tablespoon fresh
• 9.5 millilitre marjoram, dried
• 10.1 bay leaf, removed before serving
• 11.black pepper, ¼ teaspoon
• 12.1 litre chicken or beef stock
• 13.500 millilitre cream, or Orlywhip non-dairy cream substitute
• 14.sweet paprika, ¼ teaspoon
• 15.curry powder, ¼ teaspoon
• 16.salt, to taste

Method

1. 1.Melt the butter. Sauté the celery, onion and carrots.
2. 2.Stir in the flour and cook a few minutes.
3. 3.Add the tomatoes, sugar, basil, marjoram, bay leaf, pepper and stock. Simmer about 30 minutes.
4. 4.Remove bay leaf. You may purée the soup at this stage, if desired.
5. 5.Add the cream, paprika, curry powder and salt. Taste and adjust seasoning.

Notes

• Card note: 'This soup may be served hot or cold.'
• Orlywhip is a South African non-dairy whipping cream substitute — use when serving with meat.
• The card reads 'third cup flour' — interpreted as ⅓ cup.