Tomato Shorba

• 4 beefsteak tomatoes or 1 large tomatoes
• 1 small onion
• 3 garlic cloves
• 14 inch gingerroot
• 2 tablespoons flour
• 1 tablespoon butter
• 12 cup milk
• 1 tablespoon coriander
• 1 cup crouton
• 3 tablespoons cream
• 1 tablespoon black pepper

1. Heat 1 tbsp oil in a pan, add the garlic fry till it becomes light brown, then add the onion which is cut into big pieces.
2. Fry till the onions are translucent.
3. Now add the tomatoes which are cubed and the ginger fry till the tomatoes start to turn mushy.
4. Remove from the fire and allow the mixture to cool.
5. Once cool blend it to a smooth paste.
6. Then run this mixture through a sieve so as to remove the tomato seeds and coarse particles.
7. Now melt the butter in a saucepan , add the flour and keep stirring it over low flame.
8. After 3 minutes once the flour loses its raw smell, add the milk slowly while stirring the mixture so as no lumps remain.
9. Cook this sauce for 2 more minutes then add the tomato puree.
10. Add salt per taste and allow the shorba to simmer for 6-8 minutes.
11. Once done serve the tomato shorba in soup bowls garnished with chopped coriander,croutons and a dollop of cream and a sprinkle of black pepper powder.

tomatoes, onion, garlic, gingerroot, flour, butter, milk, coriander, crouton, cream, black pepper

Taken from www.food.com/recipe/tomato-shorba-270436 (may not work)