4 cups chicken stock or water

1 kg tomato

Salt as per taste

1 tsp white pepper powder

2 Tbsp sugar

1 tsp Chinese salt

2 Tbsp plain flour

2 Tbsp Dalda Cooking oil

Garnish:

½ cup fresh cream

Croutons as required

(to make croutons, dice a bread slice and deep fry in hot Dalda cooking oil)

Method:

To make the chicken stock boil ½ kg chicken bones in a pot with 8 – 10 cups of water until only four cups of stock remain. To avoid heek, add one small whole peeled onion and one small whole peeled onion and 2- 4 black pepper corns when it comes to a boil.

Make a cross cut at the back of each tomato. Keep them in boiling water for 2 -3 minutes. The peel should come of easily  now. Remove the peel and blend. Add the tomato paste to the stock and boil for 15 – 20 minutes.

In a heavy based pot, heat Dalda Cooking oil on low heat for 2 – 3 minutes. Add flour and stir until fragrant. Gradually add the tomato soup, stirring continuously to avoid lumps.

In the end add slat, sugar, Chinese salt and white pepper and mix well.