Monday, April 23, 2012
This version is much simpler than what you find in most cookbooks.
You will need a small saucepan.
2 cups tomato juice, freshly juiced or canned/thawed from frozen
1/4 cup milk, preferably not skim
2 to 3 Tablespoons flour
Put the tomato juice in the pan and turn the heat to medium.
While the juice heats up, mix the milk and flour until smooth.
When the juice is just to a simmer, add the milk/flour mix and stir continuously until the soup starts to bubble and thicken a little.
Stir and cook for another minute.
If it isn't as thick as you'd like, turn the heat down to low and simmer until it thickens a bit more.
Taste and season with salt, if needed.
Makes about a pint of soup or enough for 1 to 2 people.
The reason for not using skim milk is that the soup will thicken up better if you have a little fat.