Ingredients:
Tomatoes : 6 Nos Large.
Carrot : 1 (Large)
Turnip : ¼
Beetroot : ½
Pepper and salt to taste
Water : 1 ½ cup
Garnishing:
1 slice of bread to be cubed & fried
Celery : 2 stalks
Cheese : 25 gms.
For White Sauce:
Butter : 1 teaspoon
Milk : 250 ml (1 cup)
Flour : 1 ½ tablespoon
Method:
Clean and cut the tomatoes chop the onion, grate carrots, beetroot and turnips and cover with 1 ½
cups of water. Add the seasoning (pepper and salt) and cook till tender for 15 minutes.
Pass through a strainer and take the puree.
Prepare the white sauce, by melting the butter in a bowl on low flame, as soon as it melts add the flour, fry till very light brown, then add the milk and stir constantly till lightly thick.
Cook the sauce slightly add the cooled puree gradually to the sauce just before serving. Add more seasoning if necessary, warm a but serve with croutons (Fried bread cubes) and celery cut into thin short strips. Sprinkle grated cheese on top.
NB: Do not heat the soup too much. Both puree and sauce must be cooled before mixing.
