5 to 6 medium ripe tomatoes
1 tablespoon of finely chopped onion
1/2 leaf of laurel
2 sprigs of thyme
1/4 cup of butter
1/4 cup of wheat flour
3 cups of milk
1 and 1/2 teaspoons of salt
to taste
5 to 6 medium ripe tomatoes
1 tablespoon of finely chopped onion
1/2 leaf of laurel
2 sprigs of thyme
1/4 cup of butter
1/4 cup of wheat flour
3 cups of milk
1 and 1/2 teaspoons of salt
to taste
Core the tomatoes and chop them
Combine the onion, laurel, and thyme, and cook slowly over low heat for 15 minutes or until the tomatoes are very tender; stir occasionally
In a small saucepan, melt the butter, add the flour, and stir until well combined
Bring the milk to a simmer and let it rise
Add all the milk at once to the mixture of butter and flour
Stir vigorously until the soup is thick and smooth
Season with salt and pepper
Strain the tomatoes through a fine-mesh sieve
It should yield approximately 2 cups
About 6 servings.
