Post by labrat on Oct 24, 2006 10:30:54 GMT -5
A few days ago someone on another forum asked for suggestions for tomato soup and I had to put in my two cents, so I thought I would pass the recipe along to others, simply because it is too good to not do so. So here's the recipe. . .
CREAM OF TOMATO SOUP
1 ½ pounds (5 or 6 medium) ripe tomatoes
1 tablespoon chopped onion
¼ teaspoon celery seed
½ bay leaf
2 cloves
¼ cup butter
¼ cup flour
3 cups milk (may be part light cream)
1 ½ teaspoon salt
Freshly ground black pepper to taste
1. Core, peel and chop tomatoes. Add onion, celery seed bay leaf and cloves and simmer uncover for fifteen minutes or until tomatoes are very soft; stir occasionally.
2. In a saucepan, melt the butter, add the flour and stir with a wire whisk until blended. Meanwhile, bring the milk to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Season with salt and pepper.
3. Press tomatoes through a sieve. There should be about two cups.
4. Just before serving, reheat separately sauce and tomato puree. Add puree to sauce while stirring. If mixture curdles, whip until smooth.
This is the recipe directly from the 1961 New York Times cookbook, I have made some variations for my own preference, specifically, I do not core or peel the tomatoes, as I believe this gives the soup a heartier base. Also, just as in any milk gravy, I do not bring the milk to a boil, I add the milk to the roux and this will be extremely thick; remember you are going to thin this with the tomato mixture.
Earlier in the season, the tomato base can be made in advance and canned and just make the milk gravy when you need, or want the soup.
Enjoy!
CREAM OF TOMATO SOUP
1 ½ pounds (5 or 6 medium) ripe tomatoes
1 tablespoon chopped onion
¼ teaspoon celery seed
½ bay leaf
2 cloves
¼ cup butter
¼ cup flour
3 cups milk (may be part light cream)
1 ½ teaspoon salt
Freshly ground black pepper to taste
1. Core, peel and chop tomatoes. Add onion, celery seed bay leaf and cloves and simmer uncover for fifteen minutes or until tomatoes are very soft; stir occasionally.
2. In a saucepan, melt the butter, add the flour and stir with a wire whisk until blended. Meanwhile, bring the milk to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Season with salt and pepper.
3. Press tomatoes through a sieve. There should be about two cups.
4. Just before serving, reheat separately sauce and tomato puree. Add puree to sauce while stirring. If mixture curdles, whip until smooth.
This is the recipe directly from the 1961 New York Times cookbook, I have made some variations for my own preference, specifically, I do not core or peel the tomatoes, as I believe this gives the soup a heartier base. Also, just as in any milk gravy, I do not bring the milk to a boil, I add the milk to the roux and this will be extremely thick; remember you are going to thin this with the tomato mixture.
Earlier in the season, the tomato base can be made in advance and canned and just make the milk gravy when you need, or want the soup.
Enjoy!
