Cream Of Tomato Soup #1
| 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 | t | Basil |
| 2 | t | Brown sugar |
| Salt & freshly ground pepper | ||
| 1/2 | c | Butter, melted |
| 1/2 | c | Flour |
| 4 1/2 | c | Warmed milk |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 185
Calories From Fat: 136
Total Fat: 15.5g
Cholesterol: 40.7mg
Sodium: 11.3mg
Potassium: 65.7mg
Carbohydrates: 10.6g
Fiber: <1g
Sugar: 2g
Protein: 1.5g