Cream of Fresh Tomato Soup

Cream of Fresh Tomato Soup

American, Side
   Serves 6
  • 6 Medium tomatoes
  • 1 small onion, minced
  • 1/2 cup minced celery
  • pinch of sugar
  • 3 whole cloves
  • 1 small bay leaf
  • 3 tbsp. butter
  • 3 tbsp. flour
  • 1 tsp. salt
  • 3 cups milk
  • Peel and chop tomatoes; combine with onion, celery, sugar, cloves and bay leaf in a medium saucepan. Bring to boiling; lower heat; cover and simmer 15 minutes. Melt butter in a large saucepan. Stir in flour and salt; cook 1 minute; stir in milk. Cook, stirring constantly, until mixture thickens and bubbles. Puree tomato mixture through sieve or food mill. Stir puree slowly into sauce. Heat but do not boil. Yields 6 servings.

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