3 level tablespns (1/4 cup) raw nut butter or meal 1 cup each tomato, onion and corn 2 cloves garlic

1 tablespn. butter

1 - 1 1/2 tablespn. flour

1 qt. milk salt

1/2 teaspn. celery salt

Cook nut butter, onion and garlic in salted water; when tender add tomato and corn; heat. Rub butter and flour together, pour hot milk over gradually, stirring. Boil up well, combine with vegetables, add salt and celery salt, and if necessary, water to thin.

A little cream may be used in place of butter, but the soup is excellent without either.