Leave the soup to cool a little, then liquidise
it until smooth.
the blackcurrants and push them through a sieve into a saucepan with 50g of the granulated sugar.
Once cooked, liquidise
the soup and cool it as quickly as possible.
your child's food and feed them through a straw.
the soup and then push it through a sieve, add the milk and cream and leave to chill in the fridge.
All you need to do is liquidise
all the ingredients, leave to marinade in the fridge for 12 hours, then strain through a muslin cloth or tea towel over a bowl until you have a wonderfully clear tomato stock.
When the soup has been simmering for an hour, remove it from the heat, then liquidise
it if possible.