Name: Creamy tomato soup
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: White sauce (bechamel); 20 gram butter; 1 tablespoon plain flour; 300 millilitre milk; 1 tablespoon olive oil; 2 celery stalks, finely chopped; 1 onion, finely chopped; 2 clove garlic, finely chopped; 800 gram tomatoes, peeled; 1 cup chicken stock; 2 basil leaves, chopped; 2 tablespoon extra virgin olive oil, plus extra to serve

Ingredients

White sauce (bechamel)

20 gram butter

1 tablespoon plain flour

300 millilitre milk

1 tablespoon olive oil

2 celery stalks, finely chopped

1 onion, finely chopped

2 clove garlic, finely chopped

800 gram tomatoes, peeled

1 cup chicken stock

2 basil leaves, chopped

2 tablespoon extra virgin olive oil, plus extra to serve

Method

1.In a medium, heavy-based saucepan, heat oil on medium. Saute celery, onion and garlic 4-5 minutes, until tender.

2.Stir in tomatoes and stock. Bring to boil. Reduce heat to medium. Simmer 10 minutes. Stir basil through. Cool slightly. Using a hand blender, puree mixture until smooth.

3.To make white sauce, melt butter on medium in a small saucepan. Add flour and cook, stirring, 1 minute. Remove from heat. Gradually stir in milk, until smooth. Return to heat. Cook, stirring, until mixture boils and thickens. Simmer 3 minutes, stirring. Season to taste.

4.Gradually add tomato puree to white sauce, stirring constantly until smooth. Bring to the boil on medium. Reduce heat to low and simmer 1-2 minutes. Serve topped with extra basil leaves, a drizzle of olive oil and black pepper.

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Ingredients

Method

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