| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Soups |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
c |
Yellow onion; chopped |
| 3 |
|
Cloves Garlic; minced |
| 2 |
tb |
All-purpose flour |
| 1 |
cn |
Low-sodium whole, peeled tomatoes |
| 1 |
c |
Beef stock or low-sodium beef broth |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Baking soda |
| 1/4 |
ts |
Black pepper |
| 1/4 |
ts |
Mace or nutmeg; ground |
| 3 |
c |
2% low-fat milk |
| 1 |
c |
Tomatoes; finely chopped |
| 2 |
tb |
Chives, fresh; snipped |
|
|
Plain lowfat yogurt; optional |
INSTRUCTIONS
GARNISHES
Recipe by: Reader's Digest Down Home Cooking - ISBN 0-89577-646-4
Preparation Time: 0:45 1. In a large saucepan, heat the oil over moderate
heat. Add the onion and garlic and saute for 5 mins or until tender. Stir
in the flour and cook, stirring constantly, until bubbly. Add the tomatoes,
their juices, the stock, sugar, salt, baking soda, pepper, and mace. Bring
to a boil; lower the heat and simmer, covered, for 10 mins. 2. In a food
processor or blender, puree the soup for 1 min or until smooth. In the
saucepan, warm the milk over moderate heat just until it begins to bubble.
Stir in the pureed tomato mixture and heat through. (Do not let boil.)
Ladle the soup into bowls and garnish with the tomato and chives. For a
special touch, top each serving with a swirl of yogurt if you wish. Makes
six 1-cup servings. Posted to MC-Recipe Digest V1 #535 by hister@juno.com
(Iris E. Dunaway) on Mar 22, 1997
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