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Date: | Sat, 6 Sep 2008 17:03:24 -0400 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
I just made this soup and thought I'd share it with you. As you know most tomato soups contain wheat flour. I have adapted this one and we really like it.
1/4 C. margerine
1/4 C. chopped onion
2 TBS. cornstarch
1 C. water
6 med.tomatoes peeled and chopped (about 2 cans)
1TBS. minced fresh parsley
1 TBS. sugar
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. thyme
1 bayleaf
Melt butter in large sauce pan or dutch oven. Saute onion in margerine for 3 min. or until tender. Reduce heat to low, add cornstarch stirring constantly. Gradually add water; cook over mediun heat stirring constantly until thick and bubbly. Add the next 7 ingredients and bring to a boil. Cover, reduce heat and simmer for 30 minutes. Remove and discard bay leaf. Spoon 1/3 of the tomato mixture into container of blender and process until smooth. Repeat with remaining mixture. Enjoy! This recipe is yummy, easy and very forgiving. As with any recipe I usually make it according to the directions, then I fool around with it adding or subtracting things I think are more to our liking. You may want to spice it up a bit. Sandy
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