Purée à la Portugaise (Tomato and Rice Purée Soup)

Ingredients

• 50 grammes lean bacon
• 1 onion
• half a carrot
• fragments of thyme and bay
• butter
• 700 grammes tomatoes
• 1 small clove of garlic
• 10 grammes sugar
• 125 grammes rice
• 1 litre Consommé
• 200 grammes Beurre de tomates
• 2 spoonfuls tomatoes
• 2 spoonfuls rice
• salted water

Instructions

1. Fry gently in butter a Mirepoix of the diced lean bacon, the onion, the half carrot and the fragments of thyme and bay.
2. Add the tomatoes, the crushed garlic, the sugar, the rice and 1 litre of Consommé.
3. Cook gently.
4. Pass through the étamine and bring to point with 2 décilitres and a half of Consommé.
5. At the moment of serving, finish with the Beurre de tomates.
6. Garnish with 2 spoonfuls of peeled, roughly chopped tomatoes lightly tossed in butter, and 2 spoonfuls of rice poached in salted water.