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Full Online Book HomeLearning KitchenVegetables - Tomato - Cream Of Tomato Soup By Techgoddss
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Vegetables - Tomato -  Cream Of Tomato Soup By Techgoddss Post by :pierrebenoit Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3468

Click below to download : Vegetables - Tomato - Cream Of Tomato Soup By Techgoddss (Format : PDF)

Vegetables - Tomato - Cream Of Tomato Soup By Techgoddss

2 cups cold milk
2 1/2 cups canned tomatoes
1 small onion, chopped
3/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. celery salt
1 tsp. sugar
3 tblsp. flour
2 tblsp. butter or margarine


Pour milk into 2-quart saucepan. Put remaining ingredients in blender container. Cover and run on high speed until smooth. Slowly add tomato mixture to milk, stirring constantly. Place over low heat until hot.

Makes 6-8 servings.

Source: The Blender Way to Better Cooking
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6 large, ripe tomatoes 1 Tbsp. flour 3/4 tsp. salt 1/8 tsp. pepper 1/4 cup butter 2 Tbsps. flour 1 1/2 cup milk 3/4 tsp. salt 1 1/2 tsp. sugar 3/4 thick steak sauce 1 1/2 tsp. prepared mustard Cut off top and bottom of the tomatoes then half tomatoes crosswise. Combine 1 Tbsp. flour, 3/4 tsp. salt, and pepper; sprinkle over tomato halves. Melt the butter in a skillet, saute tomatoes until barely tender. Place 10 halves on a heated platter. Mash the two halves left in the skillet and remove the skins. Stir in the 2 Tbsps. of flour,
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1/2 cup chopped onion 3 cups canned tomatoes with juice 1-1/2 cups water 1/2 teaspoon baking soda 2 tablespoons butter 1 tablespoon flour 2 cups milk 1/4 teaspoon thyme 1 teaspoon salt Pinch of coarsely ground pepper TO PREPARE: Cook onion and tomatoes in water until onion is tender; strain. Mix 1 heaping tablespoon of the onion-tomato mixture with strained liquid. Discard remaining onion-tomato mixture. Add soda. Set aside. Melt butter and stir in flour. Add milk and cook until thickened. Add thyme, salt and pepper. Combine with tomato mixture; heat. Freezes well. SERVES 8 Copyright 1992 The Junior League
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