Chilled tomato bouillon #1

Yield: 6 Servings

Measure Ingredient
¼ cup Diced celery
¼ cup Diced carrots
¼ cup Diced onions
2 \N Sprigs parsley
4 cups Tomato juice (up to)
¼ teaspoon White pepper
6 \N Cloves whole cloves
1 \N Bay leaf
1 teaspoon Salt
⅛ teaspoon Dried thyme
2 cups Beef bouillon or beef consomme; chilled
6 slices Slices lemon

In large saucepan, combine all ingredients except bouillon and lemon. Bring to a boil, cover and simmer over low heat for 1 hour. Strain, then refrigerate. 15 minutes before serving, combine tomato mix with bouillon.

Serve in punch cups filled ¼ full with crushed ice. Garnish with lemon slices.

MRS CLARK HALL (BECKY)

MARVELL, AR

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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