4 tbsp butter
1 onion, chopped
1 stick celery, thinly sliced
1 carrot, thinly sliced
5 tomatoes, roughly chopped
45 ml tomato purée or paste
850 ml or 3 cups vegetable stock or tomato
juice
30 ml chopped fresh tarragon
1 bay leaf
salt and pepper
60 ml red wine
30 ml corn flour or cornstarch
pinch sugar
Garnish :
finely chopped celery |