Tomato-Surprise Soup
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INGREDIENTS 1 onion 4 tablespoons celery 6 tablespoons butter 5 tablespoons flour 1 quart milk 1 pint light cream 3 cups ripe tomatoes Baking soda Salt and pepper, to taste Flaked crab, picked over to remove cartilage 1/2 cup sherry Cut up 1 onion and 4 tablespoons celery. Cook until soft in 6 tablespoons butter. Remove from flame and stir in 5 tablespoons flour until smooth. Be careful to avoid any lumps! Add 1 quart milk, a little at a time. Stir until it thickens. Add 1 pint light cream and stir again. Bring to a boil and boil 3 minutes, stirring constantly. Cook 3 cups ripe, skinned tomatoes, until soft. Strain and rub through sieve into bowl. Add a pinch of soda. Combine with cream sauce. Season with salt and pepper to taste. Add as much fresh, flaked crab as preferred, and just before serving, reheat with 1/2 cup sherry stirred in. Makes 8 servings