Cream Of Tomato Soup
|Butter/Margarine||30 Milliliter (2 Tablespoon)|
|Sugar||1 1⁄2 Teaspoon (7 Milliliter)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Onion powder||1 Dash|
|Celery salt||1 Dash|
|Potato juice||50 Milliliter (1/4 Cup)|
|Milk||500 Milliliter (2 Cups)|
Assemble Juice Extractor.
Process tomatoes at recommended speed; you should have 2 cups (500 ml) juice.
Put tomato juice, butter, sugar, salt, onion powder, celery salt, and pepper into 2-quart (2 liter) saucepan.
Heat over medium heat.
Add potato juice to milk.
Stir into hot tomato mixture and heat until slightly thickened.