Parade Tomato Soup

Dip the tomatoes briefly in very hot water, peel, core, cut into eighths and sauté in butter together with the root vegetables. Pour in wine and simmer on low heat until the root vegetables are soft.

Pass everything through the liquid or mix well and set aside. In the meantime, prepare a light roux with flour and butter.

Stir in the strained tomatoes until a creamy, smooth mixture is formed. Gradually add beef broth, salt, pepper and season with sugar and paprika.

Stir in cooked rice, bring to the boil again and serve hot, garnished with a dollop of whipped cream and a sprig of thyme.

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