CURRIED TOMATO BISQUE

CURRIED TOMATO BISQUE

28-oz. crushed tomatoes with tomato paste
3 cups low-fat milk
¼ tsp. black pepper
¼ tsp. white pepper
Dash cayenne pepper
1 tsp. garlic
1 tsp. salt
Scant ¼ tsp. baking soda
1 tsp. curry powder
Roux made with 2 Tbsp. butter & 2 Tbsp. flour

Pour tomatoes into a 1-quart pan and milk into a 2-quart pan. Put a very low flame under milk to warm slowly. Put a medium flame under tomatoes then add pepper, salt, garlic powder, baking soda and curry. Bring to a slow simmer and cook 10 minutes.

Meanwhile make roux by mixing flour, butter and creaming them together. Add roux a little at a time to tomato mixture, stirring constantly until you cannot stir it down from the boil. Turn off flame. Slowly stir tomato mixture into warmed milk, mixing thoroughly.

Yield: About 6 cups.