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

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