"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cream of Tomato Soup Recipe

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This recipe for Cream of Tomato Soup, by , is from The Chapman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renee Davis
Added: Saturday, May 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 cups fresh tomatoes, peeled and seeded
6 tbsp. butter
2 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. cloves
1/8 tsp. cinnamon
1/2 tsp. baking soda
4 cups milk
Croutons for garnish

Directions:
Directions:
Chop tomatoes and cook in half the butter in a 4-qt. pan for 5 minutes. In another large saucepan melt remaining butter, add flour, salt, pepper, cloves and cinnamon. Cook mixture for 2 minutes stirring with wire whisk. Add baking soda to cooked tomatoes and mix well. Add tomato mixture to flour mixture. Cook 5 minutes. Add milk and bring just to boiling. Serve hot with croutons

Number Of Servings:
Number Of Servings:
8

 

 

 

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