4-6 Parts
Fixings
60 ml Clover Springbok spread
100 g bacon, cut into fine strips
onion, hacked
carrot, peeled and finely hacked
celery stick, hacked
4 garlic cloves, finely hacked
80 ml cake flour
5 x 250 ml chicken stock
410 g tin entire peeled tomatoes
new parsley twigs
new thyme twigs
sound leaf
250 ml Clover cream
Salt and newly ground pepper to taste
Strategy
Warmth the spread in an extensive substantial bottomed pan and include the bacon. Sear the bacon until the point that it is firm and the fat has been browned out. Evacuate the bacon with an opened spoon and deplete the overabundance oil on a paper towel. Keep aside.
Turn down the warmth to medium and include the onion, carrot, celery, and garlic. Cook the vegetable blend until delicate and fragrant. Mix every now and then.
Mix in the flour, and cook for 3 minutes. Empty the chicken stock into the pot and blend well.
Mash the tomatoes and add to the soup. Convey to the bubble, mixing consistently.
Tie the parsley, thyme and inlet leaf together with a bit of string and add to the soup.
Turn down the warmth and stew for 20 minutes. Expel from the warmth, let the soup chill off, and evacuate the herbs.
Mash the soup in clumps with a nourishment processor or stick blender until smooth. Empty the soup once again into the pot and warmth gradually finished medium warmth.
Blend the cream into the soup, season to taste and serve instantly.