I found another use for a light roux during the "Cabin Fever" days we recently experienced.

2 Tablespoons Butter
2 Tablespoons Flour

Incorporate the flour into the melted butter, in a large Dutch Oven, cooking the roux until it bubbly and the flour is cooked.

Now add 2 Cups of Half and Half to the roux, mixing well, creating essentially a thin white gravy.

Now add 2 to 3 Cups (depending on how thick or thin you want it) of a prepared marinara sauce (Ragu type sauce, any type or brand) into the liquid, stirring until fully mixed. Heat to simmering, and then let simmer for 15 minutes.

While the Italian Cream of Tomato Soup is simmering, I take some previously prepared polenta and brown the small squares of polenta in olive oil, 5 minutes or so on each side. (periodically I prepare polenta with Italian Seasonings mixed in, then pour into a cookie sheet, about 3/8 inch thick. Score with a pizza cutter wheel, then freeze. After frozen break into 1 to 2 inch squares along the scores, place in bag and keep in Freezer. When I want some, I get out the amount I want, thaw completely, then brown)

This Soup and Polenta, along with a nice glass of Red Wine makes for either a wonderful light meal, or for those fancier meals, can be served as the soup course.

Laissez les bon temps rouler, Italian Style.