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.
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