CREAM OF TOMATO SOUP
Source of Recipe
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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 mins.Should take about 10-12 mins. 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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