Spiced tomato soup - country woman

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

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