4 cups chicken stock or water
1 kg tomato
Salt as per taste
1 tsp white pepper powder
2 Tbsp sugar
1 tsp Chinese salt
2 Tbsp plain flour
2 Tbsp Dalda Cooking oil
½ cup fresh cream
Croutons as required (to make croutons, dice a bread slice and deep fry in hot cooking oil)
To make the chicken stock boil ½ kg chicken bones in a pot with 8 – 10 cups of water until only four cups of stock remain. To avoid heek, add one small whole peeled onion and one small whole peeled onion and 2- 4 black pepper corns when it comes to a boil.
Make a cross cut at the back of each tomato. Keep them in boiling water for 2 -3 minutes. The peel should come of easily now. Remove the peel and blend. Add the tomato paste to the stock and boil for 15 – 20 minutes.
In a heavy based pot, heat Dalda Cooking oil on low heat for 2 – 3 minutes. Add flour and stir until fragrant. Gradually add the tomato soup, stirring continuously to avoid lumps.
In the end add salt, sugar, Chinese salt and white pepper and mix well.