Ingredients
| Measure
| Amount
|
| All-purpose
flour | 1/2 cup | 55 g |
| Butter or
margarine | 3 tablespoons | 40 g |
| Water or
broth | 5 cups | 1200 ml |
| Tomatoes | 3 medium size | 375 g |
| Salt | 2 teaspoon | 12 g |
| Egg | 1 small size | 50 g |
| Milk | 3/4 cup+ 1
1/2
tablespoons | 200 g |
| Black
perpper | 1/2
tablespoon | 1 g |
| Bread | 2 thin slices | 40 g |
| Instruction
Brown flour lightly over low heat in melted margarine. Add hot water stirring
thoroughly. Bring to boil. Add peeled and sliced tomatoes. Sprinkle with salt.
Simmer for 30-35 minutes or until tomatoes are very tender. Place into a food
processor container. Process until well blended and creamy. Bring to boil and
simmer for 1 minute. Combine well beaten egg and milk blending well. Stir in soup
mixing thoroughly. Boil gently for 1 minute. Sprinkle with black pepper. Top with
toasted bread cubes. Serve hot.
8 servings
|
