| 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 |
ts |
Basil |
| 2 |
ts |
Brown sugar |
|
|
Salt & freshly ground pepper |
| 1/2 |
c |
Butter; melted |
| 1/2 |
c |
Flour |
| 4 1/2 |
c |
Warmed milk |
INSTRUCTIONS
RICH CREAM SAUCE
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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