Cream of fresh tomato soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Medium-size, very ripe tomatoes | |
| 1 | small | Onion, finely chopped (1/4 cup) |
| ½ | cup | Finely chopped celery |
| 1 | pinch | Sugar (optional) |
| 3 | Whole cloves | |
| 1 | small | Bay leaf |
| 3 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| 1 | teaspoon | Salt |
| 3 | cups | Milk |
Directions
1. Peel and chop tomatoes; combine with onion, celery, sugar(if used), cloves and bay leaf in a medium-size saucepan. Bring to boiling;lower heat; cover and simmer 15 minutes.
2. Melt butter in a large saucepan. Stir in flour and salt;cook 1 minute; stir in milk. Cook, stirring constantly, until mixture thickens and bubbles, 2 minutes; keep warm.
3. Puree tomato mixture through sieve or food mill. Stir puree slowly into sauce. Heat but don't boil. Serve with croutons, if you wish. Posted to MC-Recipe Digest V1 #535 by hister@... (Iris E. Dunaway) on Mar 22, 1997