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Tomato Soup Recipe

Aug 29, 1996 07:01 AM
by Ann E. Bermingham

Hi folks,

For those of  you who may have planted tomato plants in the spring and have a
bountiful crop overflowing your countertop (as I do), you may want to try this
gourmet recipe.

Fresh Tomato Soup
3T butter
1 small onion, chopped finely
3 lbs. ripe tomatoes, peeled, chopped
1/2 c. cream or milk
1 t salt
1/2 t nutmeg
1/4 t white pepper
1/8 t cinnamon

Saute onion in butter till soft.  Stir in tomatoes & juice.  Cover: simmer 15
min. Remove from heat.  Puree in blender until smooth.  Return to pot.  Stir in
spices.  Heat to simmer; do not boil.  Add cream or milk and garnish with
parsley.  Makes 6 servings.

Is this Theosophy?  No, but the list's slow and maybe somebody out there can use

-Ann E. Bermingham

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