1 1/2-cup milk
1 tsp. corn flour
1 tsp. Butter
100 grams cream
Cut tomatoes, and. Add 7 cups of water. Pressure cook for 2
whistle and then for 5 minutes cook on a low heat. Cool and strain
through a fine shift.
Melt butter in a frying pan. Add soup to it. Dissolve corn flour
in milk and add to the soup. Boil for 10 minutes. Remove from the
gas and add pepper and salt.
When serving, add fried bread pieces. Churn the cream and add one
tsp. of cream in each bowl.
Note: soup can be served without cream.