Put the tomatoes in a heavy pan and cook over a medium-low heat, stirring occasionally, for 10 minutes, until pulpy.

Pass the tomatoes through a food mill into a clean pan and heat gently, stirring occasionally until reduced to 4 cups. Remove the tomatoes from the heat and set aside.

Melt the butter in a large pan. Add the onion and leek and cook over a low heat, stirring occasionally for five minutes, until the vegetables are softened.

Stir the flour into the onion and leek mixture and cook, stirring constantly, until just colored. Gradually stir in the beef stock.

Pour in the milk and add the tomato puree and the bay leaf Bring to a boil, stirring constantly, then lower heat to a simmer.

Season the ground sirloin and form into small balls. Simmer for 10 minutes in the pan.

Stir in the brown sugar and cream with the steak balls. Season to taste with salt and pepper and sprinkle with chopped herbs before serving. A rich, creamy soup and simply delicious!