Preparation:
Boil tomatoes and onion together 5 minutes, rub through a siever fine enough to remove seeds and heat to boiling again. Melt butter and blend in flour, salt and pepper. Add milk gradually, stirring constantly; heat to boiling and cook 3 minutes. Just before serving, add hot tomato slowly to hot white sauce, stirring constantly. Serve at once with crisp crackers or Melba toast.
Tomato Cheese Soup Variation: Add 1 cup grated aged American cheese just before serving. |
