| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soup | 4 | Servings | |
INGREDIENTS
| 2 | oz | Butter |
| 1 | tb | All-purpose flour |
| 4 | lg | Tomatoes (diced) |
| 1 | sm | Onion (diced) |
| 1 | sm | Potato (diced) |
| 1/4 | Pepper (diced) | |
| Salt and pepper (to taste) | ||
| 1/4 | c | Milk |
INSTRUCTIONS
submitted by: zarina@gopher.ccbr.umn.edu (Zarina Alloo, Minneapolis, MN) Melt butter in a large pot; add the flour and saute till golden brown in color. Add tomatoes, onions and potatoes. Stir to combine the ingredients and add enough water to cover the vegetables. Add salt and cook over medium heat till the potatoes are tender. Add more water if necessary, but do not make it too watery. Cool the soup a little and then blend it. Return it to the pot and add the milk, black pepper and bell pepper. Cook over low heat till the bell pepper is tender. DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 15 APRIL 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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