• Butter 1 tablespoon
• Bay leaf 1
• Peppercorns 4-6
• Onion , sliced 1 medium
• Garlic, chopped 4 cloves
• Celery, finely chopped 2 inch stalk
• Carrot, cut into roundels1/2 medium
• Salt to taste
• Peppercorns, crushed1/2 teaspoon

PREPARATION:

Cut the bread slices into cubes and toast them in an oven or frying pan to make croutons. Mix sugar and cream gently. Heat oil and butter in a pan, add bay leaf, peppercorns, sliced onions and sauté until translucent. Add the chopped garlic and celery, stir-fry briefly. Add carrot roundels and tomatoes, stir-fry for a minute and add three cups of water and half the basil leaves torn with hand. Bring it to a boil. Cook for ten to fifteen minutes covered with a lid. Strain the blended mixture through a strainer. Reserve the liquid. Remove peppercorns and bay leaf from the residue and allow it to cool. Blend in a mixer to get a smooth puree. Pass it through a sieve or strainer. Add the reserved liquid to the pureed tomatoes and adjust the consistency. Put it back on heat. Add salt, freshly crushed peppercorns and let it simmer for a couple of minutes. Before serving stir in cream and sugar mixture. Serve hot garnished with the remaining basil leaves torn with hand and toasted croutons.