1 oz (25g) butter
1 large onion, chopped
1 medium carrot, chopped
1 small celery stalk, chopped
1 lb (450g) ripe tomatoes or 14 oz (400g) tin
1 1/2 pts (900ml) chicken or vegetable stock
2 tblsp tomato puree
1 tsp sugar
1/4 tsp dried marjoram
freshly ground black pepper
1. Melt butter, add onion, carrot and celery, fry until soft.
2. Add all remaining ingredients and bring to the boil.
3. Season to taste, cover pan and simmer until carrot is soft.
4. Cool slightly and liquidise.
Elizabeth Macleod, Elder Memorial, Leith