Heat the stock in a saucepan. Add finely chopped onions, skinned and chopped tomatoes, tomato puree, seasoning and bouquet garni and simmer for 1 hour. Remove pan from heat, let cool, and put ingredients through blender. Blend softened butter and flavour with a little water until it is a smooth paste. Add slowly to the soup, stirring all the time. Return pan to heat and add the Stone’s Green Ginger Wine and lemon juice. Continue to heat for a further 5 minutes. Remove from heat, stir in cream and serve garnished with parmesan cheese or croutons. Serves 4-6 – Ideal for freezing.
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