Preparation:
Melt the Butter in a saucepan, add Onion, Leeks, Carrots and Bacon and cook gently for 5 minutes. Add the Flour and stir over low heat for 2 minutes, then blend in the Tomatoes, Rice, Stock, Milk, Tomato Puree, Sugar and Bay Leaf. Stir well, add Salt and Pepper to taste. Simmer for about 30 minutes, until vegetables are soft, then remove the bay leaf, puree the soup and add the cream. Reheat gently without allowing it to boil. Serve with crusty Brown Bread. |