Cream of Tomato Soup

Ingredients: (Serves 4 to 6)

• 400 g tomatoes, chopped
  
• 1 stalk celery, chopped
  
• 50 g carrots, chopped
  
• 20 g turnips, peeled and chopped
  
• 1 small onion, finely sliced
  
• 1 cup white sauce
  
• 500 ml water
  
• Salt and pepper to taste
  
• Butter

Directions:

1. Cook tomatoes and vegetables in water.
2. Strain through a sieve or puree using a food processor.
3. Add white sauce.
4. Return to heat and warm – do not boil.
5. Place 2 to 3 fried croutons in soup bowls and pour soup.
6. Serve garnished with parsley.

For fried croutons:

1. Remove crust from bread slices or use crustless bread.
2. Cut into 6 pieces and deep fry in hot oil until golden brown.
3. Alternatively, tomato soup can be served with butter toast.