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Tomato Soup Recipe
The Frugal Gourmet by Jeff Smith
6 ripe tomatoes, chopped
2 TBS butter or oil
3 cups chicken soup stock
1 cup milk or cream
Salt and pepper to taste
Butter
Celery leaves for garnish
Saut the tomatoes in the butter or oil until they are tender. Mix the tomatoes with the soup stock, and simmer for 20 minutes. Run the mixture through a food blender. Put back into the saucepan, and add milk or cream and a pat of butter. Heat, and serve with celery leaf garnish.
Serves 4 to 6.
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