a4Food.com

2 bacon slices, chopped
1 onion, finely chopped
1 carrot, thinly sliced
1 stalk celery, finely chopped
1 X 14 oz can peeled tomatoes
3 cups water or stock
bouquet garni
1 tablespoon cornstarch
2/3 cup milk
fingers of toasted wholewheat bread

Fry the bacon in a large pan until the fat runs. Add the onion, carrot
and celery, cover and cook gently for about 10 minutes. Add the
canned tomatoes, water or stock and bouquet garni. Heat to
simmering point, then cover and simmer gently for 20 minutes.
Remove the bouquet garni. Cool slightly, then puree in a blender
 and finally pass through a sieve (strainer). Return the soup to the
pan.

Blend the cornflour (cornstarch) with a little of the cold milk, then
stir into the soup with the remainder of the milk. Reheat to boiling
point and simmer for 2 minutes, stirring continuously. Serve with
fingers of toasted wholemeal (wholewheat) bread.
For babies aged 6 months to 1 year: mash tiny cubes of wholemeal
(wholewheat) bread, with crusts removed, into the soup and sprinkle
with a tablespoon of finely grated mild Cheddar cheese.