Photo: Cala
Ingredients
- 1 tin of tomatoes
- 1 quart stock
- 2 oz. butter
- 1½ oz. flour
- ½ cup cream
- pepper to taste
- coarse sea salt to taste
- cayenne to taste
Directions
1
Boil the stock and tomatoes together for 15 minutes.
2
Rub the mixture through a sieve.
3
Melt the butter in a saucepan, then add the flour, pepper, salt, and cayenne.
4
Gradually add the stock, boiling for 2 minutes.
5
Once boiling stops, stir in the cream.