Tomato Mozzarella Soup

1. Peel and chop the onions and garlic finely.

2. Add oil to a pan and fry the onions and garlic at setting 8 for 2½ minutes. Turn down to setting 4 and fry the onions for another 7½ minutes until soft. Stir occasionally. Then sprinkle over the flour and stir constantly for approx. 1½ minutes until the mixture is thick and creamy.

3. Add the passata and chicken stock and bring to boil for 5 minutes at setting 6. Then simmer at setting 3 for another 15 minutes without the

lid, stirring occasionally.

4. Lastly, purée the soup and pass through a sieve. Season with salt and pepper to taste.

5. Serve on 4 plates and scatter torn-up pieces of mozzarella on top. Garnish with fresh herbs to taste.

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