2 ½ kg ripe tomatoes ü      2 medium onions ü      1 garlic clove ü      2 tbsp butter or margarine ü      3-4 tbsp all-purpose flour ü      4 tbsp tomato paste ü      4 cups hot water ü      1 tsp sugar ü      1 ½ pinch salt ü      1 pinch pepper ü      4 tsp whipped cream ü      4 fresh basil leaves, torn into pieces Steps: 1)      Pour some boiling water over the tomatoes and scare them next with some cold water. This makes them pop out of their skins easily 2)      Pell the skin off, cut out the tops, discard the seeds, and dice the flesh. 3)      Peel the onions and the garlic clove and chop them finely 4)      Heat the butter or margarine in a skillet and sauté the chopped onion and garlic 5)      Sprinkle with the flour and stir in the tomato paste. While stirring, add the hot water 6)      Remove the pan from the heat and stir the mixture until the soup is smooth and there are no more lumps 7)      Boil the soup again and add the diced tomato 8)      Cover the soup and let it simmer for about 10 minutes on low heat 9)      Add the sugar and season with salt and paper 10)      Pour the soup into the bowl and decorate with a little cream and a few basil leaves. For 4 serving "… no more Lumps. " The underlined word has similar meaning to .. Select one: a. Chunk b. Flour c. Circle d. Cube ​