Savory tomato soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chuck Or Brisket cut into 1\" cubes |
| 2 | tablespoons | Suet Or Vegetable Oil |
| 3 | pounds | Cracked Beef Knuckles or jointed Oxtails |
| 2 | quarts | Cold Water |
| 3 | cups | Celery Stalks And Leaves |
| (Outside) -- chopped | ||
| 2 | mediums | Carrots -- sliced |
| 2 | tablespoons | Salt |
| 2 | smalls | Whole Dried Peppers |
| 1 | Blade Mace | |
| 2 | Bay Leaves | |
| 10 | Fresh Tomatoes (4 Lbs), peeled | |
| 1 | teaspoon | Marjoram |
| ½ | teaspoon | Savory |
| ½ | teaspoon | Dried Thyme |
| ½ | teaspoon | Dried Basil |
| ½ | teaspoon | Whole Peppercorns |
| ½ | bunch | Parsley, Reserve Some for garnish |
Directions
In a large pot, brown the beef in the suet or oil. Add the other ingredients, cover, and simmer slowly 4-5 hours. Bring to a boil; boil 5 mins. Skim. Strain well. (Use the meat for boiled beef, served with mustard or horseradish, or turn it into a daube glace.) Reheat the soup and sprinkle with parsley before serving. Makes 1 gallon.
NOTES; This recipe is attributed to Thomas Jefferson. Served as a 1st course in an elaborate dinner.
Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6 From: Dan Klepach Date: 05-15-95 (159) Fido: Cooking