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
this.
-Ann E. Bermingham
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