Spicy Tomato Soup

[Starters]

  15g/½oz butter

½ onion, finely chopped

15g/½oz plain flour

1 x 200g/7oz can of tomatoes

425g/¾ pint white stock 

1 bay leaf

a pinch of freshly grated nutmeg

salt and freshly ground black pepper

½ teaspoon paprika

1 clove

½ teaspoon caster sugar

a squeeze of lemon juice

1-2 tablespoons port

110g/4 oz fresh tomatoes, peeled, deseeded and sliced

1.      Melt the butter in a pan. Add the onion and cook gently until pale yellow and transparent.

2.      Stir in the flour and cook for 1 minute, then add the canned tomatoes and stock. Stir until it boils.

3.      Add the bay leaf, nutmeg, a pinch of both salt and pepper, the paprika, clove, sugar and lemon juice.

4.      Simmer, stirring occasionally, for 30 minutes.

5.      Sieve the soup and return it to the saucepan. 

6.    Add the port and fresh tomatoes. Reheat and season to taste.