Ingredients
- 4 rashers bacon or ½ cup of bacon pieces
- ½ cup sliced celery
- 1 medium onion, chopped
- 6 medium tomatoes, peeled and chopped
- 1 teaspoon salt
- good pinch pepper
- 1 teaspoon curry powder
- 1 tablespoon cornflour
- 2 cups water
- 1 stock cube
Instructions
- Fry the bacon until crisp and remove from the saucepan. Add celery and onion to the
- saucepan and fry in the bacon drippings until tender. Add the tomatoes, salt, pepper
- and curry powder. Blend the cornflour with a little of the water; add to the soup with the remaining water and stock cube stir until boiling. Cover and simmer for 30 minutes. Crumble the bacon and add to the soup. Makes about 3½ cups.