Cream of Tomato Soup
(Makes 6 servings)
- 2 pounds ripe or 4 cups canned tomatoes
- 1 medium onion, chopped
- 1/4 teaspoon celery seed
- 3 tablespoons tomato paste
- 1 bay leaf
- whole cloves
- 1 1/2 cups skim milk
- 1/2 cup evaporated skim milk
- 1/4 cup corn oil margarine
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon “C”
- Chopped fresh parsley
Peel, core, and seed tomatoes. Simmer tomatoes, onion, celery seed, tomato paste, bay leaf, and cloves in large saucepan for 15 minutes, until tomatoes are tender.
While tomatoes are cooking, heat milk and evaporated milk until hot. Melt margarine in saucepan. When it begins to bubble, remove from pan ad stir in flour. When thoroughly mixed, return to heat and add hot milk. Stir constantly until white sauce has thickened. Season with salt and pepper. Press tomatoes and onion through sieve. There should be about 2 cups of puree. Add tomato puree to white sauce while stirring. Remove bay lead. Stir in “C.” Serve hot or cold. If you are serving soup cold, add “C” jut before serving. Garnish with chopped parsley, if desired.
Per Serving: about 1 1/2 cups
Fat: 8.0 gm
Cholesterol: 2 mg
Sodium: 367 mg
Carbohydrate: 19.9 gm
Protein: 6.4 gm
This week’s featured recipe is from The Saturday Evening Post Antioxidant Cookbook by Cory SerVaas, M.D.
© 1995 The Saturday Evening Post Society. All rights reserved.
Traditionally, fried foods are eaten during Hanukkah as a reminder of the miracle of the oil that burned for eight days when the Maccabees purified and rededicated the holy Temple in Jerusalem.
(Makes 24 servings)
- 6 or 7 large russet potatoes, peeled
- 2 small onions
- 2 eggs
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 3/4 to 1 cup all-purpose flour
- Vegetable shortening or oil for frying
Preheat oven to 350 F.
Grate potatoes and onions and place in large bowl (dice and puree them for finer-textured results).
Using paper towels, blot up any liquid they have released. Beat eggs and add to bowl along with salt, pepper, and enough flour to bind mixture.
In large fry pan over medium heat, warm 2 inches of melted shortening or oil to 350°F on deep-frying thermometer. Drop in spoonfuls of batter, 4 or 5 at a time, and cook until latkes are golden brown, about 3 minutes per side.
Using a slotted spatula, transfer the latkes to prepared baking sheet and keep warm in oven while cooking remaining batter.
Serve as soon as the last batch is cooked; latkes will stay crisp for only a few minutes.
Recipe courtesy of The Food Channel and adapted from Williams-Sonoma, Complete Entertaining Cookbook.