Cream of Tomato Soup
- 1 pint canned tomatoes
- 1 quart boiling milk
- Sprig of parsley
- Blade of mace
- 1 Tbsp butter
- 2 Tbsps flour
- Bay leaf
- 1 tsp sugar
- 1/4 tsp baking soda
Add a sprig of parsley, a blade of mace and a bay leaf to the tomatoes. Stew for 15 minutes (be patient, you rascal). Rub together the butter and flour. Add to boiling milk and stir constantly until it thickens. when ready to serve the soup, press the tomatoes through a sieve and add sugar and baking soda, then the boiling milk. Be careful not to put back on the fire after the tomatoes and milk are mixed or it will curdle.
Submitted by Aug 12, 2009
15 min
30 min
45 min