Sunday, January 13, 2008

Cream of Tomato Soup

2 T butter or margarine
3 T flour
1 1/2 tsp salt
1/3 tsp peper
2 c milk
1 can tomatoes (28 oz)
1 T minced onion
1/4 tsp celery seed
1/2 tsp salt
1/2 tsp sugar
1/2 bay leaf
1 whole clove
pinch of soda

Melt butter in top of double boiler or heavy saucepan. Stir in flour, 1-1 1/2 tsp salt and pepper. Slowly add milk, cook, stirring constantly until smooth and thickened.

In another saucepan, combine tomatoes, onion, celery seed, salt, sugar, bay leaf and whole clove. Simmer uncovered, 5 minutes. Remove bay leaf and clove. put through blender. Stir in soda. Mix in tomato mixture into milk mixture. Heat together.

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