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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I found this on the web some time ago-I don't have the source. I've made it a couple of times and liked it...the cloves are a suprising ingredient, but they really make for a different-tasting take on tomato soup. Hope you like this! Ingredients:
4 cups chopped fresh tomatoes |
1 slice onion (i use vidalia) |
4 whole cloves |
2 cups chicken broth (i use vegetable) |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1 teaspoon salt |
2 teaspoons white sugar, to taste (i used less than 2 tsp) |
Directions:
1. In a large pot, over medium heat, combine the tomatoes, onion, cloves and chicken broth.
2. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors.
3. Remove from heat and run the mixture through a food mill into a large bowl, or pan.
4. Discard any stuff left over in the food mill.
5. You can also strain this to remove the large pieces (I don't have a food mill.) In the now empty pot, melt the butter over medium heat.
6. Stir in the flour to make a roux, cooking until the roux is a medium brown.
7. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest.
8. Season with sugar and salt, and adjust to taste.
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