Ingredients
4 tomatoes\cooked, peeled and finely chopped
1 cup chicken stock
1 onion\cooked, minced
2 whole cloves
1 tsp. basil, or 1 Tbs. fresh, chopped
1/4 tsp. baking soda
1-1/2 Tbsps. unsalted butter
1-1/2 Tbsps. all purpose flour
1-1/2 tsps. sugar
2 cups evaporated skim milk, hot
Instructions
Combine first 5 ingredients in a heavy non-reactive saucepan over low heat. Cover and simmer 30 minutes. Remove from heat. Strain mixture through a fine sieve. Stir in baking soda, and salt and pepper to taste. Using a wooden spoon, combine butter and flour in a small bowl. Add flour paste and sugar to tomato mixture. Whisk over medium heat until mixture thickens slightly. Remove tomato mixture from heat. Stir hot evaporated milk very slowly into tomato mixture so mixture will not curdle. Return tomato soup to medium low heat until very hot but not boiling.
4 tomatoes\cooked, peeled and finely chopped
1 cup chicken stock
1 onion\cooked, minced
2 whole cloves
1 tsp. basil, or 1 Tbs. fresh, chopped
1/4 tsp. baking soda
1-1/2 Tbsps. unsalted butter
1-1/2 Tbsps. all purpose flour
1-1/2 tsps. sugar
2 cups evaporated skim milk, hot
Instructions
Combine first 5 ingredients in a heavy non-reactive saucepan over low heat. Cover and simmer 30 minutes. Remove from heat. Strain mixture through a fine sieve. Stir in baking soda, and salt and pepper to taste. Using a wooden spoon, combine butter and flour in a small bowl. Add flour paste and sugar to tomato mixture. Whisk over medium heat until mixture thickens slightly. Remove tomato mixture from heat. Stir hot evaporated milk very slowly into tomato mixture so mixture will not curdle. Return tomato soup to medium low heat until very hot but not boiling.