Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              ounce  butter
  4             ounces  chopped onion
  4             ounces  sliced leeks
  10            ounces  sliced carrots
  2                     rashers smoked back bacon -- chopped
  1              ounce  flour
  1 1/4         pounds  tomatoes -- skinned and
                        -- quartered (or
                        -- tinned tomatoes)
  1       1 ounce long  grain rice
  1               pint  chicken stock
     1/4          pint  milk
  1           teaspoon  tomato puree
  1           teaspoon  sugar
  1                     bay leaf
                        salt and freshly ground pepper
     1/4          pint  cream

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.

Nutritional Information:

165 Calories (kcal); 10g Total Fat; (53% calories from fat); 3g Protein; 16g Carbohydrate; 31mg Cholesterol; 799mg Sodium