Recipe: Lovin' Spoonfuls
By Rondi Hillstrom Davis and Janell Sewall Oakes
Feb 9, 2009, 15:47
My mother had a knack for dressing up vegetables in order to make them child
friendly. One of my favorites became a Valentines Day tradition. For her
homemade tomato soup, we each created our own special Swiss cheese heart and
star toppings, using an assortment of small cookie cutters.
For
additional child friendly toppers, try toasted heart shapes, apple slices,
grated cheese, or sunflower seeds.
Cream of Tomato Soup
Ingredients
2 C tomatoes, skins and seeds removed
1/2 cup
chopped celery
1/4 cup chopped onion
2 t. sugar
4T. butter
4T
flour
4 C milk or 1/2 and 1/2
1t. salt
1/8 t. paprika
Directions
1. To remove the skins from the tomatoes, plunge
them, uncooked, into a pot of boiling water for 10 seconds. Immediately place
them in a bath of ice water. The skins will split and easily peel off. Cut the
tomatoes in half and scoop out the seeds.
2. In a large pot, simmer
covered for 15 minutes the tomatoes, celery, onion and sugar.
3. Melt
the butter in a double boiler. Add the flour and whisk together.
4. Add
the milk or 1/2 and 1/2 and whisk until thick and smooth.
5. Combine
with the tomato mixture. Season with salt and paprika.
6. Serve with
croutons and chopped parsley, or your own favorite topping.
Makes 5 1/2
cups.
