Recipe: Cream of Tomato Soup and Sauce Bechamel (using fresh tomatoes)

CREAM OF TOMATO SOUP

4 cups Sauce Bechamel (recipe follows)
2 cups tomatoes, seeded, skinned and cut-up
1/2 cup chopped celery
1/4 cup chopped onion
2 tsp brown sugar
FOR SERVING:
Croutons
Chopped fresh parsley

Prepare the Sauce Bechamel.

Combine the tomatoes, celery, onion and sugar in a saucepan. Cover and simmer for 15 minutes.

Strain the Sauce Bechamel into the tomato and vegetable stock. Season to taste.

Serve with croutons and garnished with chopped parsley.

SAUCE BECHAMEL
Makes 1 cup

2 tbsp butter
2 tbsp flour
1 cup milk
1 small onion, whole
3 whole cloves (the spice)
1/2 bay leaf
Ground nutmeg

Preheat the oven to 350 degrees F.

In and ovenproof saucepan, melt the butter over low heat. Add flour and blend for 4 or 5 minutes. Slowly stir in the milk.

Peel the onion, stud with the whole cloves and add along with the bay leaf. Cook, stirring constantly, until the sauce thickens and is smooth.

Place in the oven for 20 minutes to cook.

Remove from the oven and strain. Season to taste and grate on some nutmeg.

Makes 5 cups
Source: Joel Ehrlich, 1990's