| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | St. Louis | Soup | 6 | Servings |
INGREDIENTS
| 8 | Tomatoes; (enough for 3 cups) | |
| 1/2 | c | Chopped celery |
| 1/4 | c | Chopped onions |
| 2 | ts | Basil |
| 2 | ts | Brown sugar |
| Salt & freshly ground pepper | ||
| 1/2 | c | Butter; melted |
| 1/2 | c | Flour |
| 4 1/2 | c | Warmed milk |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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