Cream of Tomato Soup
- 125ml Millac Gold
- 125g Lakeland Dairies Butter
- 1.5kg chopped fresh tomatoes
- 100g diced carrots
- 100g diced onions
- 100g chopped celery
- 20g chopped garlic
- 1 litre vegetable stock
- sea salt & freshly ground black pepper
Melt the Lakeland Dairies Butter in a heavy bottomed pan. Sauté the onions, garlic, celery and carrots and then add the tomatoes.
Pour in the vegetable stock. Season and allow to simmer for 20 minutes.
Remove from the heat and place into a liquidiser with half the Millac Gold. Blend to a desired consistency and check the seasoning (for a smoother soup, pass through a chinois).
Serve into bowls, drizzling the remaining Millac Gold to garnish.