Cream of Tomato Soup
Source of Recipe
Creative Homemaking
List of Ingredients
6 tablespoons butter or margarine
6 tablespoons flour
3-1/2 cups milk
1 28-oz can whole tomatoes
Sugar
Pepper
Herbs of your choice, fresh or dry
Dry mustard (optional)
Recipe
Make basic white sauce with the butter, flour and milk: Melt
butter over medium heat; when bubbling, remove from heat, add
flour and work it into a loose paste. Add cold milk gradually and
whisk until smooth. Return to heat, cook over low heat, stirring
almost constantly, until thickened and starch taste has
disappeared.
Alternatively, you can do this in the microwave, which eliminates
all that stirring. Melt butter on high, about 90 seconds. Add
flour, then milk, as above. Cook on 70% power, until desired
consistency, whisking every 3 minutes. Should take about 10-12
minutes.
While the sauce is doing, break the tomatoes up into bite-size
pieces, then warm them gently in a saucepan with generous
sprinkles of sugar, freshly ground pepper, your choice of herbs
(basil, thyme, tarragon, dill are all good) and up to 1 tsp dry
mustard. When the tomatoes are warm and the sauce completed, add
the sauce to the tomatoes, stir well, and continue warming until
piping hot.
Dress it up for a special occasion by using about 1/2 cup less
milk in the sauce and adding 1/2 cup of dry sherry, white
vermouth or sake just before serving.
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