Creamy Tomato Soup

British   Starter

4 Feuille de laurier
300g Carottes
2 sticks Céleri
1½ kg Tomates hachées
3 tbsp Huile d'olive
2 chopped Oignons
500g Pommes de terre
2 tblsp Sucre
5 tblsp Purée de tomates
3 Cube de bouillon de légumes
2 tblsp Vinaigre blanc
400ml Lait entier
500g Passata (purée de tomate)
  1. Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened – about 10-15 mins. Fill the kettle and boil it.
  2. Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
  3. To serve, reheat the soup, stirring in the milk – try not to let it boil. Serve in small bowls with cheesy sausage rolls.