Fresh tomato soup

This delicious recipe can be made and consumed immediately or stored frozen for 3 or 4 months.

Ingredients:

1lb of fresh tomatoes
11/2 ozs butter
1 onion
1 carrot
A few drops of carmon
A few scraps of bacon
1 pint of white stock
1/4 pint milk
Bouquet garni
Seasoning
1 teaspoon full of sugar
2 heaped teaspoonfulls of cornflower.

Method:
Slice the onion and carrot and saute with the bacon for about 5 minutes.
Add the tomatoes, stock, seasoning and bouquet garni. bring to the boil then simmer gently for about 5 minutes. Cover and transfer into a simmering oven for 30-40 minutes. Pas through a fine sieve or liquidizer and return to the pan.
Blend the cornflower with the milk, add to the soup stir untill boiling. cook for 5 minutes add the sugar and carmine and serve.