Spiced tomato soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 5 | pounds | Fresh tomatoes -- quartered |
| ¾ | cup | Sugar |
| 2 | tablespoons | Salt |
| 1 | tablespoon | Mixed pickling spice |
| Tied in a cheesecloth bag | ||
| 3 | larges | Onions -- chopped |
| 1 | bunch | Parsley -- chopped |
| 1 | each | Celery stalk -- sliced |
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | All-purpose flour |
| 5 | eaches | Bacon strips -- cooked & |
| Crumbled | ||
| Unsweetened whipped cream | ||
| Toasted slivered almonds | ||
Directions
In a large kettle, bring first eight ingredients to a boil. Reduce heat and simmer for 1-½ to 2 hours or until Vegetables are soft.
Remove from the heat and cool slightly; discard spice bag. Press mixture through a food mill; return juice to kettle. In a small saucepan over medium heat, melt butter. Add flour and cook, stirring, until browned and bubbly; stir into soup. Add bacon and heat through.
Top indivdual servings with a dollop of whipped cream and sprinkle with almonds. Yield: 8-10 servings (2-½ qts.) Recipe By : Country Woman