Cream Of Fresh Tomato Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 6 | Servings | ||
INGREDIENTS
| 3 | Medium-size, very ripe | |
| tomatoes | ||
| 1 | Onion, finely chopped 1/4 | |
| cup | ||
| 1/2 | c | Finely chopped celery |
| 1 | pn | Sugar, optional |
| 3 | Whole cloves | |
| 1 | Bay leaf | |
| 3 | T | Butter |
| 3 | T | Flour |
| 1 | t | Salt |
| 3 | c | Milk |
INSTRUCTIONS
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. 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. 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@juno.com (Iris E. Dunaway) on Mar 22, 1997
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 138
Calories From Fat: 73
Total Fat: 8.4g
Cholesterol: 25mg
Sodium: 456.2mg
Potassium: 277mg
Carbohydrates: 11.4g
Fiber: <1g
Sugar: 7.5g
Protein: 4.9g