* 25g Butter, Dripping or Lard
* 1 Spanish Onion, peeled and Coarsely diced
* 1 medium Carrot, scraped and Diced
* 2-3 stalks Celery, Diced (include leaves if available)
* 60g streaky Bacon, Diced
* A pinch of Sugar or more (optional but will Help to caramelise the Vegetables and reduce acidity)
* 1 Bay leaf
* 1 sprig of Thyme
* 1 sprig of Parsley
* 900mls Chicken, Ham or Vegetable stock
* 2 teaspoons Cornflour

===Method===
* Melt the Butter, Dripping or Lard in a heavy bottomed pan over a low heat.
* Add the Vegetables and Bacon and Saute until the Onions are slightly softened.
* Stir in the sugar and cook until the vegetables are beginning to Caramelise.
* Let it take as long as it needs to do this.
* Add the Herbs, Tomatoes and Stock and Simmer, covered, for about 1-2 hours
* Remove and discard the herbs, rub the soup through a fine Sieve and return to the pan.
* Take a little of the Stock and mix with the Cornflour.
* Return to the pan and bring to a gentle Boil.
* Cook for a few minutes and season to taste.
* Garnish with Croutons or a little chopped Parsley.

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