Chilled tomato bouillon #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Diced celery |
| ¼ | cup | Diced carrots |
| ¼ | cup | Diced onion |
| 2 | Sprigs parsley; chopped | |
| 4 | cups | Tomato juice |
| ¼ | teaspoon | Pepper |
| 6 | Whole cloves | |
| 1 | Bay leaf | |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Thyme |
| 2 | cups | Canned beef bouillon or consomme; chilled |
| 6 | slices | Lemon |
| 6 | Whole green onions | |
Directions
Combine all ingredients except bouillon, lemon slices & green onions in large saucepan. Cover & bring to a boil, reduce heat & simmer 1 hour.
Strain & refrigerate 15 minutes before serving. Combine tomato mixture with chilled bouillon. Serve in cups with a lemon slice and a green onion stirrer.
MRS. CLARK HALL
MARVELL, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .