June 24, 2010 § Leave a comment
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- Use the water, onion, carrot, parsley and herbs to make a vegetable boullion. Quarter the tomatoes, and cook them in the boullion for about 20 minutes, and put the result through a sieve.
- Melt the butter or heat the olive oil, add the flour and stir until smooth. Add the tomato bouillon bit by bit while stirring. Cook for 30 minutes. During which time you can add chunks of vegetable if you like, and herbs to your taste.
- Simple, yet delicious. I serve it with a little bit of creme fraiche and a basil leaf on top.