Name: Cream of Fresh Tomato Soup
Ingredients: 3 Medium-size, very ripe tomatoes; 1 sm Onion, finely chopped (1/4 cup); 1/2 c Finely chopped celery; 1 pn Sugar (optional); 3 Whole cloves; 1 sm Bay leaf; 3 tb Butter; 3 tb Flour; 1 ts Salt; 3 c Milk

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy			6	Servings

INGREDIENTS

3		Medium-size, very ripe tomatoes
1	sm	Onion, finely chopped (1/4 cup)
1/2	c	Finely chopped celery
1	pn	Sugar (optional)
3		Whole cloves
1	sm	Bay leaf
3	tb	Butter
3	tb	Flour
1	ts	Salt
3	c	Milk

INSTRUCTIONS

1. Peel and chop tomatoes; combine with onion, celery, sugar(if used),
cloves and bay leaf in a medium-size saucepan. Bring to boiling;lower heat;
cover and simmer 15 minutes.
2. Melt butter in a large saucepan. Stir in flour and salt;cook 1 minute;
stir in milk. Cook, stirring constantly, until mixture thickens and
bubbles, 2 minutes; keep warm.
3. Puree tomato mixture through sieve or food mill. Stir puree slowly into
sauce. Heat but don't boil. Serve with croutons, if you wish. Posted to
MC-Recipe Digest V1 #535 by hister@juno.com (Iris E. Dunaway) on Mar 22,
1997

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