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DIET CREAM SOUP BASE
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Diabetic Crockpot
Amount Measure Ingredient -- Preparation Method
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WHITE SAUCE
3 1/2 tb Instant milk powder
1 1/2 tb Cornstarch
1 1/4 c Cold water
TOMATO
8 oz Can tomato sauce
3 tb Chopped onion
1 pn Dry rosemary, crumbled
1 pn Fresh ground pepper
1 pn 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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