Tomatensoep (Dutch Tomato Soup)
4 1/4 cups chicken or vegetable stock
1 large carrot
2 tbs butter or olive oil
2 tbs flour
2 lbs tomatoes
8 whole bay leaves
salt & pepper to taste
Make the stock yourself or use ready made stock. Finely chop the onion and dice the carrot. Add the butter or olive oil to a large skillet and sautee the onion and carrots. When the onions are transparent, sprinkle in the flour, stir and allow it to cook for a few minutes. Bit by bit pour in the stock, stirring throughout. If the skillet becomes full, pour the contents into a soup pot. Add the rest of the stock. Keep on stirring until the soup thickens.
Quarter the tomatoes and add them to the soup, together with the bay leaves and let the soup simmer just short of boiling. Simmer for at least an hour.
Remove the bay leaves. Put the soup through a blender until smooth and add salt and pepper to taste.
Serve with crisp, wholegrain bread.
- Soups/Stews, Other