Tomato and Cabbage Soup

From The Modern Family Cookbook

¼ cup butter
â…“ cup flour
12-oz. can tomato juice
½ bay leaf
1 slice onion
1 teaspoon salt
1 tablespoon sugar
1½ cups evaporated milk
2¼ cups finely chopped cabbage cooked in
1½ cups water

Melt butter and blend in flour; add tomato juice and stir over low heat until mixture boils and thickens. Add bay leaf, onion, salt and sugar to evaporated milk, and heat separately in top of double boiler over hot water. Just before serving, strain out the bay leaf and onion and add cabbage and water in which cabbage was cooked. Slowly stir the tomato mixture into the milk and cabbage. Serve immediately. 5 servings.

My note: mmmm nothing like cabbage soup smell hanging in the summer humidity of a home.

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