Cream Of Tomato Soup #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soup | 4 | Servings | |
INGREDIENTS
| 2 | T | Butter or margarine |
| 4 | T | All-purpose flour |
| 2 | c | Cooked tomatoes |
| 2 | t | Salt |
| 1 | t | Pepper |
| 1 | T | Sugar |
| 4 | c | Hot milk |
| Whipped cream |
INSTRUCTIONS
Melt butter; stir in flour until well blended. Put tomatoes through sieve or food mill; add to butter flour mixture, and cook until thick, stirring constantly. Season with salt, pepper, and sugar. Gradually add hot milk and stir until boiling point is reached. Remove from heat at once, and serve hot, with a spoonful of whipped cream on top of each serving. Yield: 4 to 6 servings. From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. 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: 237
Calories From Fat: 96
Total Fat: 10.9g
Cholesterol: 20.9mg
Sodium: 1494mg
Potassium: 585.5mg
Carbohydrates: 26.1g
Fiber: 1.5g
Sugar: 18.4g
Protein: 9.9g