Soup "freckle"

400 g tomatoes

? cooked carrots

2 Art. l. butter

1 Art. l. wheat flour

1 h. l. sugar

2 glass milk

1.5 glass water

salt

Preparation of milk sauce: dry flour, rub it with 1 tablespoon oil, dilute with hot milk, pepper and salt and bring to a boil.

Scald the tomatoes and remove their skin and cut the flesh into cubes, sprinkle with sugar and salt. Put out the tomatoes in the remaining oil for about 10-15 minutes, pour water, bring to a boil and cook the tomatoes for 10 minutes.

Wipe the tomatoes together with broth, combine with milk sauce, cook the soup for 5-10 minutes on low heat.

Cut the carrots into thin circles from each using molds to cut out small circles, sprinkle carrot "freckles" and submit it to the soup with croutons.