| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Not, Sent |
3 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Diced peeled tomatoes |
| 1/4 |
c |
Diced celery |
| 1/4 |
c |
Diced onion |
| 1 |
tb |
Vegetable oil |
| 2 |
tb |
All-purpose flour |
| 1 |
c |
Evaporated milk |
| 1 |
ts |
Salt; optional |
| 1/8 |
ts |
Pepper |
| 3 |
tb |
Sour cream |
| 3 |
ts |
Minced fresh parsley |
INSTRUCTIONS
In a saucepan, combine tomatoes, celery and onion; bring to a boil. Reduce
heat; cover and simmer for 15 minutes, stirring often. Cool for 10 minutes;
pour into a blender. Cover and process until smooth. In a large saucepan,
heat oil; stir in flour until smooth. Gradually add milk; bring to a boil.
Cook and stir for 2 minutes. Gradually stir in tomato mixture. Add salt if
desired and pepper; heat through. Top individual servings with sour cream
and parsley.
Recipe by: Taste of Home - August/September '97 Posted to MC-Recipe Digest
V1 #701 by The Taillons <taillon@access.mountain.net> on Jul 31, 1997
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