Creamy tomato soup

Method

1. Melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred. It will keep at least a fortnight in a refrigerator. 

2. Put the cold milk into a saucepan with the carrot, onion, peppercorns, thyme and parsley. Bring to the boil, simmer for 4-5 minutes, remove from the heat and leave to infuse for 10 minutes. Strain out the vegetables, bring the milk back to the boil and thicken to a light coating consistency by whisking in 45g of roux. Season with salt and freshly ground pepper, taste and correct seasoning if necessary.

3. Sweat the onion in the butter on a gentle heat until soft but not coloured. Add the tomato purée (or chopped tinned tomatoes plus juice), Béchamel sauce and homemade chicken stock. Add the chopped basil, season with salt, freshly ground pepper and sugar. Bring to the boil and simmer for a few minutes.

4. Liquidize, taste and dilute further if necessary. Bring back to the boil, correct seasoning and serve with the addition of a little cream if necessary. Garnish with a tiny blob of whipped cream and some basil.
   
   Note: 
   Tinned tomatoes need a surprising amount of sugar to counteract the acidity.
   Fresh milk cannot be added to the soup – the acidity in the tomatoes will cause it to curdle
   This soup needs to be tasted carefully as the final result depends on the quality of the homemade purée, stock etc.