Tomato Soup
4 c. chicken stock
3 lbs. lg. fresh ripe
tomatoes
1-1/2 sticks margarine
2 tbsp. all-purpose flour
2 tsp. chicken base
2 tsp. sugar
2 c. tomato juice
2 c. heavy cream
2 c. whole milk
Pepper to taste
3 lbs. lg. fresh ripe
tomatoes
1-1/2 sticks margarine
2 tbsp. all-purpose flour
2 tsp. chicken base
2 tsp. sugar
2 c. tomato juice
2 c. heavy cream
2 c. whole milk
Pepper to taste
In a saucepan, melt 1/2 stick butter, add 2 tablespoons all-purpose flour to
make a roux. Cook about 5 minutes, do not brown. Set aside. Combine
chicken stock, tomatoes, 1 stick butter, tomato juice, sugar and chicken base.
Simmer about 20 minutes. Add whole milk and heavy cream and bring to a
light boil. Add pepper to taste. Tighten with roux to desired thickness by slowly
adding liquid, stirring well. Makes about 10 cups. NOTE: If using fresh
tomatoes, parboil and slip skins.
make a roux. Cook about 5 minutes, do not brown. Set aside. Combine
chicken stock, tomatoes, 1 stick butter, tomato juice, sugar and chicken base.
Simmer about 20 minutes. Add whole milk and heavy cream and bring to a
light boil. Add pepper to taste. Tighten with roux to desired thickness by slowly
adding liquid, stirring well. Makes about 10 cups. NOTE: If using fresh
tomatoes, parboil and slip skins.
| Directions |
| Ingredients |
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