FoodRecipesSoups
4 tablespoons butter
4 tablespoons flour
1 1/2 teaspoons salt
2 cups milk
1 (16 ounce) can tomatoes
1/4 teaspoon pepper
1 bay leaf
1/2 teaspoon ground cloves
1 tablespoon minced onion
1/2 teaspoon salt
Microwave Oven Directions: Prepare white sauce by placing butter in a glass
casserole. Cook on high setting until melted (about 1 minute). Stir in
flour and salt, blending until smooth. Add milk, stirring constantly.
Cook on high setting for 6 to 8 minutes, or until mixture thickens and boils
(stir after 4 minutes). Set aside. Press tomatoes through a sieve or blend
until smooth. In large glass bowl place tomatoes and remaining ingredients.
Cook on high setting until boiling, about 6 minutes. Remove bowl from
oven. Stirring constantly, add white sauce. Return to oven and cook on
high setting until heated through.
Conventional Directions: In a small saucepan, melt butter over medium heat.
Add flour and salt, blending well. Slowly add milk, stirring constantly.
Cook until mixture boils and thickens. Set aside. Press tomatoes through
a sieve or blend until smooth. In a soup pot, combine remaining ingredients
and bring to a boil. Lower heat and simmer 10 minutes. Pour white sauce
into soup, stirring constantly. Heat thoroughly before serving.