cream of tomato soup

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* Exported from MasterCook *

 

Cream Of Tomato Soup

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Soups Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 tablespoons butter

1/2 cup chopped onion

1/4 cup flour

4 cups milk

1/2 bay leaf

1 1/2 teaspoons sugar

1 1/2 teaspoons salt

1/2 teaspoon baking soda

3 cups chopped tomatoes (fresh or canned)

 

Melt butter in a soup pot. Add onion; cook over medium heat, stirring, until

onion is softened but not browned. Sprinkle flour over butter mixture; continue

to stir and for 1 to 2 minutes. Slowly add milk, bay leaf, sugar and salt;

continue to cook, stirring constantly to prevent lumps, until slightly

thickened. Stir baking soda into tomatoes (this helps keep the milk from

curdling). Add tomatoes to pot; bring mixture just to a simmer. Remove from

heat; put through a strainer. Taste and correct seasonings. Reheat and serve.

 

Source:

" Adapted from Fannie Farmer Cookbook, Marion Cunningham (Knopf) "

Yield:

" 7 cups "

 

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Per serving: 232 Calories (kcal); 15g Total Fat; (58% calories from fat); 7g

Protein; 18g Carbohydrate; 48mg Cholesterol; 824mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0

Other Carbohydrates

 

NOTES : For comfort and warmth, with a of nostalgia, try homemade tomato soup.

You may never go back to canned.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 2689

 

 

-:-

Pat Hanneman (ICQ 50232533)

http://home.earthlink.net/~kitpath/

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