| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats | Soup, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | c | Tomatoes; peeled and chopped |
| 3 | tb | Margarine |
| 2 | tb | All-purpose flour |
| 1 | ts | Salt or salt to taste |
| 1 | ds | Pepper |
| 1/4 | ts | Baking soda |
| 1 | c | Low-fat milk |
| 1/2 | c | White wine or chicken bouillon |
| 1/2 | c | No-fat sour cream |
INSTRUCTIONS
Simmer tomatoes in margarine 5 minutes, put in blender (do this in 3 or 4 batches) and fill the blender about 1/2 full or it will run over. Sprinkle a bit of flour, salt and pepper in each batch until all is used up Put in pan and bring to a boil . Reduce heat and cook 2 - 3 mintues. Add the soda and milk. Cook until slightly thickened. Do Not Boil. Stir in either the wine or the bouillon, heat but again do not boil. At this point I add the sour cream to thicken the soup a bit, can add up to a cup. This can be doubled - or - more very easy. For 8 cups of diced tomatoes use - 12 Tablespoons margarine, 8 Tablespoons flour, 4 teaspoons salt ?, 1 teaspoon soda, 4 dashes pepper and 4 cups low-fat milk, 2 cups white wine and sour cream to thicken and for the taste. NOTES : The recipe calls for half and half but I use 1% milk and add the no-fat sour cream to thicken and taste. I blend the tomatoes, flour salt and pepper and freeze. Just mark the amount of tomato so you will know how much milk, wine and sour cream to add to the thawed tomato base. Posted to EAT-L Digest by "mchlsn@pacbell.net" <mchlsn@PACBELL.NET> on Jan 21, 1998
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