Posts Tagged ‘roux’

Cream of Tomato Soup

Milk, added cold to roux

Starting the roux. Butter and flour in equal parts

Wrote this recipe for my wife. Now she makes it for us regularly. You can use canned peeled tomatoes, but the effort of peeling your own is payed off generously in flavor. In a saucepot, start your roux, that is thickening agent in the soup.

4 Tablespoons butter

4 Tablespoons flour

melt, toast, even slighly brown, over low heat, and then add slowly

Onion, celery, and garlic, sauteed

Remove from heat soon after adding tomatoes

2 cups cold milk

Stir regularly and continue to cook over low heat until it reaches a gentle boil. Meanwhile in a large souppot, sautee in a small amount of olive oil

1 onion diced

3 ribs celery, diced

6 cloves garlic, minced

Cook until soft and add 1/2 cup white wine or chicken stock. Cook for a few minutes and add the hot, prepared white sauce. Simmer for twenty minutes and add 6 cups peeled, seeded tomatoes. Bring to a gentle boil and remove from heat. Season with salt, pepper, parsley, and basil. Good Stuff!

Served with olive oil and fresh basil


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