Tomato milk soup

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Melk og melkeprodukter, s. 44 (falt i det fri)

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1
Make the roux
Stir the butter and flour together. Gradually thin with the milk and bring to the boil.
2
Add the tomato
Stir the tomato purée into a little of the soup, whisk it together and return it to the soup. Season with salt.
3
Thicken and serve
The soup can be thickened with 1 egg yolk mixed with 1 tbsp cream. Serve with boiled celery or green peas in the soup, if you like.

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