Recipe: Cream of Tomato Soup
- 2 1/2 to 3 lbs fresh tomato or 1 qt canned tomatoes
- 2 slices of a medium onion
- 1 bay leaf
- 1 tsp sugar
- 1 tsp sea salt
- 1/4 tsp white pepper
- 2 bsp butter
- 2 tbsp all pupose flour
- 1 1/2 cups milk
Into a 2 quart saucepan put cut-up tomatoes, onion, bay leaf, sugar, sea salt and pepper. Bring to boil then simmer 20 minutes for fresh tomatoes (10 minutes for canned tomatoes). Strain through a foley mill, thus taking out peels, seeds,
and the bay leaf.
Make a white sauce of butter, flour and milk. Slowly add hot tomato mixture, stirring constantly. Use medium heat and be careful flour doesn't stick to bottom
of pan making lumps in the soup. Can be reheated easily. A delicious means of using canned tomatoes from the home garden.. Serves 6.
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