Ingredients
250 g tomato chunks, 100 g potato strips, 50 g each of onion slivers and celery segments, and 20 g carrot strips.
Seasonings
5 g whole peppercorns, 1 teaspoon fine salt, 1/2 teaspoon each sugar and butter, 50 g (about 1/4 cup) all-purpose flour, 100 ml (about 1/2 cup) fresh milk, 2 tablespoons vegetable oil.
Steps
1. Heat vegetable oil in a pot, add peppercorns and stir-fry until fragrant, then add tomato, onion, celery, carrot, and potato separately, stir-frying each, then remove and drain excess oil.
2. In a separate pot, melt the butter, stir in a little flour until smooth, pour in the milk and bring to a boil, then add the sautéed vegetables and clear broth, simmer briefly, season with salt to taste, and serve in bowls.