Ingredients

• 1 lb 8 oz tomatoes, skinned and chopped
• 1 oz butter
• 1 stick celery, scrubbed and chopped
• 1 small onion, skinned and chopped
• 1 clove garlic, skinned and crushed
• 2 rashers streaky bacon, derinded and chopped
• 1 oz flour
• 3 level tablespoons tomato purée
• 1¼ pints chicken stock
• 2 level teaspoons sugar
•   salt
•   ground black pepper
• 5 fl oz double cream
• 2 slices thin white bread
•   oil, for shallow frying

Method

1. Skin and chop the tomatoes.
2. Melt the butter in a pan and gently fry the celery, onion, garlic and bacon until soft. Stir in the flour and cook for a minute.
3. Add the tomato purée, chopped tomatoes and chicken stock. Cover and simmer for about 20 minutes or until soft.
4. Sieve or liquidise the soup and then sieve again to remove any remaining solids.
5. Return the mixture to the pan, adjust seasoning with salt and ground black pepper. Stir in the cream and heat gently but do not allow to boil.
6. Cut croutons from the bread using a small cutter. Fry the croutons on both sides in oil for about 2 minutes, then drain. Sprinkle a few over the soup and serve the rest separately.

Notes