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serves 4-5
2
tablespoons butter
5 or 6 large garden tomatoes, crushed
2 garlic
cloves
2 tablespoons flour
2 cups milk
1/2 cup cooked orzo or rice
1 tablespoon each chopped fresh basil, parsley and chives
In a soup
pot, melt butter, add ripe clean diced tomatoes, crushed garlic cloves. Mix
well. Stir in flour.
Gradually stir in milk to make a creamy medium thick
soup.
Simmer soup, puree and strain.
Garnish soup with 1/2 cup cooked
orzo or rice.
Sprinkle soup with chopped fresh basil, parsley, chervil,
chives.
Serve hot or cold
