Chilled tomato bouillon #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Diced celery |
| ¼ | cup | Diced carrots |
| ¼ | cup | Diced onions |
| 2 | Sprigs parsley | |
| 4 | cups | Tomato juice (up to) |
| ¼ | teaspoon | White pepper |
| 6 | Cloves whole cloves | |
| 1 | Bay leaf | |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Dried thyme |
| 2 | cups | Beef bouillon or beef consomme; chilled |
| 6 | slices | Slices lemon |
Directions
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, .