Spiced tomato soup - country woman
2 -1/2 quart
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 | Celery stalk; sliced | |
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | All-purpose flour |
| 5 | Bacon strips; cooked & crumb | |
| Unsweetened whipped cream | ||
| Toasted slivered almonds | ||
Directions
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