Yield: 2 -1/2 quart
Measure | Ingredient |
---|---|
2 cups | Water |
5 pounds | Fresh tomatoes; quartered |
¾ cup | Sugar |
2 tablespoons | Salt |
1 tablespoon | Mixed pickling spice |
\N \N | Tied in a cheesecloth bag |
3 larges | Onions; chopped |
1 bunch | Parsley; chopped |
1 \N | Celery stalk; sliced |
2 tablespoons | Butter or margarine |
2 tablespoons | All-purpose flour |
5 \N | Bacon strips; cooked & crumb |
\N \N | Unsweetened whipped cream |
\N \N | Toasted slivered almonds |
Recipe by: Country Woman 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 individual servings with a dollop of whipped cream and sprinkle with almonds. Yield: 8-10 servings (2-½ qts.)
Posted to MM-Recipes Digest V4 #257 by Bill Webster <thelma@...> on Sep 30, 1997