Soupe de Tomate

• 2 tablespoons olive oil
• 2 shallots, chopped finely
• 1 celery stick, chopped finely<

Heat the olive oil in a large pan. Add the shallots and celery and cook gently, stirring occasionally, until the vegetables soften. Stir in the tomatoes and sugar and cook for a few minutes before adding the stock. Bring to the boil and simmer gently, covered, for 20 minutes.

Cool slightly, then sieve through the medium disc of a food mill. Alternatively the soup can be pureed in a blen