* 30g Butter
* 1 medium Onion, finely chopped
* Garlic to taste, finely chopped
* 1.2 Litres Vegetable stock
* 2 x 400g tinned Tomatoes
* 1 Bouquet garni, made of Parsley, Thyme, a Bay leaf and a strip of Lemon rind
* 6 Black peppercorns
* 150ml Dry sherry
* 1 tablespoon Arrowroot, slaked with 2 tablespoons water
* A squeeze of Lemon juice
* Salt, to taste
* 125ml Single cream
* 1 tablespoon Chives, snipped or parsley, chopped

===Method===
* Melt the Butter in a pan and slowly cook the Onions and Garlic until soft.
* Add the Stock, Tomatoes, Bouquet garni and Peppercorns.
* Stir until Boiling, crushing the Tomatoes with a wooden spoon.
* Cover and Simmer for 40 minutes.
* Pass the Soup through a Sieve and return to a rinsed out pan.
* In a small pan, Boil the Sherry until reduced by half and add to the Soup.
* Add the slaked Arrowroot, bring to the Boil, add the Lemon juice and Salt to taste.
* Serve in bowls, with a swirl of Cream and sprinkled Chives.

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