Cooking tips

Oven Tips : Close the oven door gently - slamming forces out the hot air.

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Creamed Tomato Soup

	Category	Chicken Recipes
	Views	190
	Ratings	0

Ingredients And Procedures

3 tb Butter (to saute with) 5 tb Tomato paste

2 tb Safflower oil 1/3 c Flour

2 Large onions, chopped 6 c Chicken broth

1/2 ts Thyme, crushed 1 1/2 ts Sugar

1 ts Basil 1 c Cream

1 ds Salt & pepper 1 c Milk

10 Medium ripe tomatoes, 2 tb Butter

Coarsely chopped Combine butter and oil in soup pot; add onions; saute over low heat, sprinkling with thyme, basil, salt and pepper; stir occassionally. When onions are tender, stir in tomatoes and tomato paste; simmer about 18 minutes. Blend flour with equal amount of chicken broth; add to tomato mixture and mix well. Slowly add remaining chicken broth, stirring well. Simmer covered, over low heat, for about 30 minutes. Stir occasionally to prevent soup from sticking to bottom of pan. Put soup through blender in small batches. Reheat puree and stir in sugar, cream and milk. Simmer a few minutes; add remaining butter just before serving. -----

Rate this recipe!

Post this recipe to your site

<h1>Creamed Tomato Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 tb Butter (to saute with) 5 tb Tomato paste <P>2 tb Safflower oil 1/3 c Flour <P>2 Large onions, chopped 6 c Chicken broth <P>1/2 ts Thyme, crushed 1 1/2 ts Sugar <P>1 ts Basil 1 c Cream <P>1 ds Salt & pepper 1 c Milk <P>10 Medium ripe tomatoes, 2 tb Butter <P>Coarsely chopped Combine butter and oil in soup pot; add onions; saute over low heat, sprinkling with thyme, basil, salt and pepper; stir occassionally. When onions are tender, stir in tomatoes and tomato paste; simmer about 18 minutes. Blend flour with equal amount of chicken broth; add to tomato mixture and mix well. Slowly add remaining chicken broth, stirring well. Simmer covered, over low heat, for about 30 minutes. Stir occasionally to prevent soup from sticking to bottom of pan. Put soup through blender in small batches. Reheat puree and stir in sugar, cream and milk. Simmer a few minutes; add remaining butter just before serving. ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-ideas.com" title="Free recipe">free recipes</a>