CAMELOT FANTASIES

Tomato and carrot soup

Preparation time: 15 minutes
Cooking time: 1 1/4 hours

Ingredients for four

1/2 oz. (15g.) butter
2 teaspoons vegetable oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
6 oz. (175g.) carrots, peeled and finely chopped
1 lb. (450g.) tomatoes, skinned and roughly chopped
1 eating apple, peeled, cored and chopped
Bouquet garni of thyme, marjoram and 3 bay leaves
2 pints (1.1 litres) stock
Salt
Freshly ground black pepper
4 tablespoons double cream
4 tablespoons croutons

Heat the butter with the oil in a large, heavy-based saucepan. Put in the onion and garlic and cook over a low heat for 10-15 minutes until the onion is soft and transparent. Add the carrot and stir over a low heat until all the fat has been absorbed. Add the tomatoes, apple, bouquet garni and stock, season with salt and pepper and bring to the boil. Cover and simmer for 45 minutes.

Remove and discard the bouquet garni and pass the soup through a fine sieve or a food mill. Return it to a clean pan, heat through and adjust the seasoning.

Pour the soup into warm bowls, and garnish with a spoonful of cream with croutons round it.