Cream of tomato soup #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| 4 | tablespoons | All-purpose flour |
| 2 | cups | Cooked tomatoes |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Pepper |
| 1 | tablespoon | Sugar |
| 4 | cups | Hot milk |
| Whipped cream | ||
Directions
Melt butter; stir in flour until well blended. Put tomatoes through sieve or food mill; add to butter flour mixture, and cook until thick, stirring constantly. Season with salt, pepper, and sugar. Gradually add hot milk and stir until boiling point is reached. Remove from heat at once, and serve hot, with a spoonful of whipped cream on top of each serving. Yield: 4 to 6 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .