Cream of Tomato Soup

• 1 oz (25 g) butter
• 1 onion, chopped
• 1

Melt the butter in a deep saucepan, add the onion and carrot and cook slowly until golden brown. Add the flour and mix. Add the stock or water, the garlic, leeks (if using), white peppercorns, salt, sugar, tomatoes and chicken carcass (if using). Cover and cook over a low heat for 1 to 1½ hours, skimming as necessary. Remove the chicken carcass and rub the soup through a fine strainer. Combine