Title: Cream of Fresh Tomato Soup
Categories: None
Yield: 6 Servings

3 Medium-size, very ripe
-tomatoes
1 sm Onion, finely chopped (1/4
-cup)
1/2 c Finely chopped celery
1 pn Sugar (optional)
3 Whole cloves
1 sm Bay leaf
3 tb Butter
3 tb Flour
1 ts Salt
3 c Milk

1. Peel and chop tomatoes; combine with onion, celery, sugar(if used),
cloves and bay leaf in a medium-size saucepan. Bring to boiling;lower heat;
cover and simmer 15 minutes.

2. Melt butter in a large saucepan. Stir in flour and salt;cook 1 minute;
stir in milk. Cook, stirring constantly, until mixture thickens and
bubbles, 2 minutes; keep warm.

3. Puree tomato mixture through sieve or food mill. Stir puree slowly into
sauce. Heat but don't boil. Serve with croutons, if you wish. Posted to
MC-Recipe Digest V1 #535 by hister@juno.com (Iris E. Dunaway) on Mar 22,
1997