Cream of tomato soup #1

6 Servings

Ingredients

Quantity Ingredient
8 Tomatoes; (enough for 3 cups)
½ cup Chopped celery
¼ cup Chopped onions
2 teaspoons Basil
2 teaspoons Brown sugar
Salt & freshly ground pepper
½ cup Butter; melted
½ cup Flour
4½ cup Warmed milk

Directions

RICH CREAM SAUCE

Peel and chop tomatoes. Simmer tomatoes with celery, onion, basil and brown sugar until vegetables are soft. Meanwhile, make Rich Cream Sauce. Puree vegetable mixture in blender. Add this mixture to the cream sauce. Season with salt and pepper. Serve hot. Rich Cream Sauce: Melt butter, add flour and cook gently. Add warmed milk and continue to cook, stirring. Do not boil! Note: Be sure to add tomato puree to cream sauce; otherwise, mixture will curdle.

JEFFERSON AVE. BOARDING HOUSE

SOUTH JEFFERSON AVE., ST. LOUIS * TIME INCLUDES SAUCE

From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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