Diet Cream Soup Base

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Diabetic Crockpot
Soups

Amount Measure Ingredient — Preparation Method
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WHITE SAUCE
1 Can tomato sauce — (8 ounces)
3 1/2 tablespoons Instant milk powder
3 tablespoons Chopped onion
1 1/2 tablespoons Cornstarch
1 pinch Dry rosemary — crumbled
1 1/4 cups Cold water
1 pinch Fresh ground pepper
TOMATO
1 pinch Cayenne pepper

This recipe is suitable for anyone who needs to know the exact contents of
soup. OTHER OPTIONS: Regular recipes use about 1 1/2 Tb butter and 1 1/2
Tb flour per cup of milk for a medium white sauce.
5 oz evaporated milk plus 5 oz water plus 1 Tb corn starch 1 cup soy
milk plus 1 Tb corn starch 1 cup skim milk plus 1 Tb vegetable oil plus
1 Tb corn starch Put ingredients in a blender and process at high speed
until well blended, or put ingredients in a jar and shake, or stir dry
ingredients into cold milk with a whisk.
Stir constantly in the top of a double boiler until the sauce thickens
and simmers, then cook ten minutes. A medium saucepan set in a larger
saucepan of simmering water works, too.
Fresh tomatoes may be cooked with onion and seasoning, allowed to cool
and pureed in a blender to make the sauce. If the tomato mixture is
colder, add a little of the hot white sauce to bring it to the same
temperature. This prevents curdling when the red mixture is gradually
added back into the pot with the white sauce.
Heat soup until it is hot enough to serve but do not allow it to boil.
The same method may be used with 3/4 to 1 cup of cooked diced (or pureed)
vegetables with cooking liquid used to make the sauce. Makes about 2
cups. Suggested vegetables: potato with a little onion, carrot, zucchini,
cabbage with a little ham, sauteed onion, mushroom, broccoli. Season to
taste.
Tested Dec 93 using powdered milk, and (thawed) canned tomato by
Elizabeth Rodier. This was a successful experiment based on a combination
of recipes from several different books.

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