Start off by making a roux in a medium-sized saucepan! Sautee half a large onion (finely chopped) and three minced cloves of garlic in 2.5 tablespoons of butter. Mix in 6 tablespoons of flour, 1 tablespoon of sugar, 1 teaspoon salt, a generous dash of oregano, and a few cracks of black pepper. Mix together with a wooden spoon for only a minute. Try to smooth all the lumps out. Remove from heat and slowly mix in three cups of tomato juice. I added one cup at a time, stirring after each addition until the soup arrived at a uniform color and consistency. Then, heat the soup and let it simmer for one minute. Again, remove from heat. Let the soup cool. We want to prevent curdling in the next step. Option one: add the soup to two cups of milk slowly. Option two: let the soup sit for five or ten minutes to cool sufficiently and then pour the two cups of milk in and stir. After either of the two options, heat the soup over medium heat, then eat.
Summary for those who don't mess around with paragraph nonsense:
Sautee
- 2.5 T butter
- half large onion, finely chopped
- 3 cloves garlic, minced
Stir in
- 6 T flour
- 1 T sugar
- 1 t salt
- 1 dash oregano
- some black pepper
Then stir in
Heat 1 minute, then cool and then stir in
Heat and eat.
Recipe from food.com