Cream of Tomato Soup 1/2 can tomatoes

1 slice onion

2 teaspoons sugar

4 tablespoons flour 1/4 teaspoon soda

1 teaspoon salt

1 quart milk

1/8 teaspoon pepper 1/3 cup butter

Scald milk with onion, remove onion, and thicken milk with flour diluted with cold water until thin enough to pour, being careful that the mixture is free from lumps; cook twenty minutes, stirring constantly at first. Cook tomatoes with sugar fifteen minutes, add soda, and rub through a sieve;

combine mixtures, and strain into tureen over butter, salt, and pepper.

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