LOCATION: Recipes >> Soups >> Tomato 03
|
 |
|
Tomato 03
|
|
|
|
Tomato Soup
1-2 lb ripe unpeeled tomatoes, roughly chopped
1 onion finely diced
1 tablespoon butter or margerine
1 teaspoon sugar (or to taste)
1 pt chicken stock, or water
1 dessertspoon corn flour
Melt the butter in a largish saucepan and cook the onions until
they're soft (not brown). Add the tomatoes and cook until they
begin to break up. Add sugar. Add the stock (or water) and simmer
for 30-40 minutes. Remove soup from heat, cool slightly, then push
through a sieve to remove the tomato skins and seeds. (An alternative
is to puree the soup in a blender.)
Blend the cornflour with a little water and stir into soup. Heat
over a low flame, stirring constantly, until soup thickens. Do
not boil.
Season to taste (Lots of pepper is good) If desired, stir a little
milk or cream through the soup just before serving.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
