| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soups |
4 |
Servings |
INGREDIENTS
| 7 |
lg |
Very ripe tomatoes |
| 2 |
md |
White onions |
| 2 |
ts |
Butter |
| 1/2 |
c |
Cream |
| 2 |
c |
Milk |
| 4 |
ts |
Sugar |
|
|
Salt and pepper |
|
|
Tarragon |
INSTRUCTIONS
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, 1998
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