Tomato Soup

Ingredients

• 10-12 medium tomatoes, quartered     
• 2 slices bread, cut into cubes     
• 1 teaspoon sugar    
• ¼ cup cream
• ½ tablespoon oil      
• 1 tablespoon butter 
• 1 bay leaf    
• 8-10 black peppercorns    
• 1 medium onion, sliced     
• 4 garlic cloves, chopped    
• 2-inch celery stalk, chopped     
• ½ medium carrot, sliced     
• Salt to taste
• 1 tablespoon chopped fresh parsley    

Method 

1. Toast the bread cubes in an oven or frying pan to make croutons. 
2. Mix together the sugar and cream.
3. Heat the oil and butter in a pressure cooker; add the bay leaf, four or five peppercorns and the onion and sauté until translucent. Add the garlic and celery and sauté for a few seconds.
4. Add the carrot, tomatoes and salt. Sauté for one minute and add three cups of water. Seal the cooker with the lid and cook over medium heat till the pressure is released four or five times (four or five whistles).
5. Remove the lid when the pressure has reduced completely and strain. Reserve the liquid. Remove the peppercorns and bay leaf and discard. Leave the rest of the solids to cool. Purée in a blender till smooth. Pass the purée through a sieve or strainer.
6. Add the reserved liquid to the puréed tomatoes and adjust the consistency. Place back on heat. 
7. Add the salt, and the remaining peppercorns and simmer for a couple of minutes.
8. Just before serving, stir in the cream and sugar mixture. Serve hot, garnished with parsley and toasted croutons.