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Cream Of Tomato Soup

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      Title: CREAM OF TOMATO SOUP
 Categories: Soups, Vegetables, British
      Yield: 4 Servings
 
      1 kg Ripe tomatoes
    100 g  Chopped onions
    125 g  Chopped young carrots
           Bouquet garni
      1 l  Stock
           Salt, pepper
    300 ml Cream
           Chopped chives or basil
 
  Simmer the vegetables and bouquet with 3/4 of the stock until they are
  tender. Remove the bouquet garni and pur‚e the soup in the blender or
  sieve until it is very smooth. Taste, add seasoning and remaining
  stock. If it is to be served cold, stir in the cream and chill. If it
  is to be served hot, bring the cream to the boil in a clean pan and
  add the soup gradually. In both cases serve sprinkled with chives or
  better, chopped basil. If you like a spicy flavour, add nutmeg to the
  soup as it cooks and sprinkle a little on top when it is served.
  
  Modifications for sterilising
  
  Do not season. Blend the soup, then sieve. Pour into 1l strilising
  jars, and seal and sterilise in the usual way. When reheating, season
  then bring 200ml cream to the boil and pour in the boiling soup
  gradually. You may have to reblend to cure possible curdling.
 
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