Title: Cream of Tomato Soup #1
Categories: Soup
Yield: 6 Servings

8 Tomatoes; (enough for 3
-cups)
1/2 c Chopped celery
1/4 c Chopped onions
2 ts Basil
2 ts Brown sugar
Salt & freshly ground pepper

------------------------------RICH CREAM SAUCE------------------------------
1/2 c Butter; melted
1/2 c Flour
4 1/2 c Warmed milk

Peel and chop tomatoes. Simmer tomatoes with celery, onion, basil and brown
sugar until vegetables are soft. Meanwhile, make Rich Cream Sauce. Puree
vegetable mixture in blender. Add this mixture to the cream sauce. Season
with salt and pepper. Serve hot. Rich Cream Sauce: Melt butter, add flour
and cook gently. Add warmed milk and continue to cook, stirring. Do not
boil! Note: Be sure to add tomato puree to cream sauce; otherwise, mixture
will curdle.

JEFFERSON AVE. BOARDING HOUSE

SOUTH JEFFERSON AVE., ST. LOUIS

* TIME INCLUDES SAUCE

From the , downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.