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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 8 quart stock pot, bring fresh tomatoes and canned tomato sauce to a boil. | 2. Lower heat, and simmer 10 minutes. | 3. Add onion, celery salt, sugar, bay leaf and clove to tomato mixture. | 4. Simmer 5 more minutes. | 5. While tomatoes are simmering, melt butter in a small sauce pan. | 6. Sauté onion until tender and golden. | 7. Remove onion and set aside. | 8. Add flour, salt and pepper to the oil to make a thick paste. | 9. Slowly add milk, and heat over medium heat until milk is thickened. | 10. Stir continuously, do not boil. | 11. After tomatoes have simmered 15 minutes, remove bay leaf and cloves. | 12. Puree with hand-held mixture. | 13. Add baking soda. | 14. Slowly add milk mixture, stirring constantly. | 15. Heat 1 minute. | 16. Add scallion as garnish when served. | 17. Serves 4-6. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian tomato	3 1/2	cups	skinned seeded quartered	-	-	-	-
tomato sauce	2/3	cup	canned	-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
kosher salt	1 1/2	1/2		-	-	-	-
pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
milk	2	cups		297.68	23.3264	15.372	15.9576
onion	1	tablespoon	diced sweet	4.0	0.934	0.11	0.01
celery salt	1/4	teaspoon		-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
bay leaf	1/2			-	-	-	-
clove	1			5.754	1.3761	0.1254	0.273
baking soda	1/8	teaspoon		0.0	0.0	0.0	0.0
scallion	1	teaspoon	chopped	0.6667	0.1529	0.0381	0.004

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.