Tarragon Cream Of Tomato Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soups | 4 | Servings | |
INGREDIENTS
| 7 | Very ripe tomatoes | |
| 2 | White onions | |
| 2 | t | Butter |
| 1/2 | c | Cream |
| 2 | c | Milk |
| 4 | t | Sugar |
| Salt and pepper | ||
| Tarragon |
INSTRUCTIONS
1998 First peel the skin off of the tomatoes and slice into chunks. Mince the onions into whatever size pieces you like and saute thin the butter until they are soft but not brown. Put the tomatoes which in with the onions. Cook for about 15 minutes. (Feel free to mash the tomatoes if you like a less-chunky soup.) Add milk and cream. (If you don't have cream, using all milk still works fine.) Add the sugar and salt and pepper to taste. Let all of this simmer for about 10 minutes, stirring occasionally. When it's about done, add the tarragon. Serve soup with sprigs of fresh parsley. Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb 6,
A Message from our Provider:
“There’s hope. There’s God.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 246
Calories From Fat: 138
Total Fat: 15.7g
Cholesterol: 55.6mg
Sodium: 479.4mg
Potassium: 733.3mg
Carbohydrates: 22.4g
Fiber: 2.9g
Sugar: 17.2g
Protein: 6.9g