PURÉE de CAROTTES

Ingredients

200 ml White stock

1 no Onions

1 stem Celery

1/2 no Carrots

5 cm Leeks

30 gm Tomato purée

10 gm Refined flour

1 tsp Butter

Bouquet garni

1/2 tsp Salt and Pepper

5 nos Croutons

20 ml Fat

Method

1. Prepare vegetables.

2. Melt butter. Add vegetables, and stew in butter with a lid on the pan without discolouring till soft.

3. Mix in flour.

4. Add tomato purée.

5. Gradually add hot stock.

6. Stir till it boils. Add bouquet garui and season.

7. Simmer for about an hour, skimming when necessary.

8. Remove bouquet garni and pass firmly through a sieve and then through a medium strainer.

9. Return to a clean pan. Re-boil. Check for seasoning and consistency.

10. Fry stale bread cubes in fat.

11. Serve the soup hot with croûtons.

Chef Ve