Tomato Corn Soup 13-05-2014

Tomato Corn Soup

Ingredients:

1 medium onion, chopped
2 Tablespoons butter
1 Tablespoon flour
2 bay leaves
10 peppercorns
1 can (1 pound) tomatoes
1 Tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 scant tomato-can water
1 cup canned creamed corn
1/2 cup milk or cream
Croutons or parsley, for garnish

Directions:

In saucepan, sauté onion in butter; add flour.  Mix in bay leaves and peppercorns.  Slowly cook 2 minutes, stirring constantly.  Add tomatoes, sugar, salt, pepper and water.  Simmer 20 minutes.  Add corn; cook 10 minutes longer.  Force through sieve until only corn skins, peppercorns and bay leaves are left in sieve.  Add milk to soup and heat.  (Do not boil, for it will curdle.)  Serve hot, topped with croutons or parsley.

Serves: 4