Homey, warming, wonderful, this soup is a favorite with children.
It is fine and low-fat, and made with cupboard staples – evaporated skim milk and canned tomatoes – so remember it next time you are snowed in.
Serves 2 to 4 as a Lunch Entrée, accompanied by bread
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1 tablespoon butter or mild vegetable oil, such as corn or peanut
1 large onion, chopped
1 can (28 ounces) whole tomatoes, coarsely chopped, with their juice
1 tablespoon light brown sugar or honey
1 bay leaf
2 whole cloves
1 teaspoon dried basil
Salt and freshly ground black pepper to taste
1 cup plus 3 tablespoons evaporated skim milk, or more as needed
2 tablespoons cornstarch
||In a 10-inch skillet, melt the butter over medium heat. Add the onion and sauté until it starts to soften,
about 3 minutes. Add the tomatoes with their juice, the brown sugar, bay leaf, cloves, basil, and salt and pepper.
Simmer, stirring occasionally, until all is hot through, about 5 minutes.|
||Meanwhile, in a medium-size heavy saucepan, heat 1 cup of the evaporated milk to just under a boil.
Dissolve the cornstarch in the remaining 3 tablespoons evaporated milk and whisk it into the hot milk. Cook,
stirring constantly, until thick, smooth, and free of any raw starchy taste, about 1 minute.|
||Remove the cloves and bay leaf from the tomato mixture. Very slowly add the tomato mixture to the
hot thickened milk (if you add it all at once, the milk may curdle). Heat through, but do not boil. If you wish,
thin the soup with extra milk. Serve very hot, immediately.|
Excerpted from DIARY HOLLOW HOUSE SOUP & BREAD copyright © 1992 Crescent Dragonwagon.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.