Bacon trimmings 50 g
Onions 50 g
Carrots 50 g
Margarine 100 g
Flour 50 g
Tomato puree 250 g
White stock 2.5 ltr
Bouquet garni 1 small
Sugar 25 g
Cream 125 ml
Cut the bacon trimmings into 10 mm dice and cook in the margarine with the diced onions and carrots.
Add the flour and cook to a blond roux.
Add the puree, gradually add to the stock and the remaining ingredients.
Bring to the boil, simmer for one hour.
Strain through a sieve, reboil, skim, adjust the seasoning and consistency, add the cream and serve with sippets.
Note: 1 kg of fresh tomatoes may be used in place of tomato puree, but 50 g of puree should still be added at Stage 3 to enhance the colour of the soup.
24/7 Workplace Safety