Cream of Tomato Soup #3
Source of Recipe
from practical recipes
Recipe Link: http://www.practicalkitchen.com/cgi-bin/print/friendly.cgi?doc=http://www.practicalkitchen.com/seasons/winter/creamy_soups.shtml Cream of Tomato Soup #3
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)
Melt butter over medium heat. When bubbling, remove from
heat. Add flour and work it into a loose paste. Gradually add
cold milk and whisk until smooth. Return to heat, cook over
low heat, stirring almost constantly, until thickened and starch
taste has disappeared. (Actually, this is a basic white sauce.)
Or make it in the microwave:
...(Doing it in the microwave, will eliminate the 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.)
Break the tomatoes up into bite size pieces. Gently 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 teaspoon dry mustard.
When the tomatoes are warm and the sauce cone, add the
sauce to the tomatoes. Stir well, and continue warming until
piping hot.
Note:
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.
|
|
member logon
