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HOMEMADE TOMATO SOUP I
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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17 lb Tomatoes (1 peck)
1 c Brown sugar
2 md Onions
1 c All-purpose flour
2 Hungarian hot peppers
1 t Ground allspice
3 sm Bunches celery
1 t Ground cinnamon
1 lg Bunch fresh parsley
1 t Ground cloves
1/2 c Coarse salt
1/4 ts Black pepper
1/2 c ( 1 stick) butter
Core the tomatoes and chop them coarsely. Chop the
onions, peppers, celery, and parsley coarsely, and
divide equally, along with the tomatoes, between 2
very large, deep kettles. Divide the salt between the
2 kettles, too. Cover, bring to a boil, and simmer
over medium-low heat for 1 hour, or until all
vegetables are very tender. Stir frequently. Put
mixture through a sieve or food mill. Transfer the
puree to a large kettle. In a medium bowl, combine all
remaining ingredients except butter. Add the
seasonings gradually to the hot puree, beating in with
a whisk. Add the butter and whisk smooth. Bring to a
boil, then simmer over medium low heat for 3 minutes.
Pour hot into 12 hot pint jars, leaving 1/2 inch head
space. Seal and process in hot- water bath for 15 min.
To serve, add one 11 ounce can cream of mushroom soup
and 1 soup can of water to every pint of tomato soup
base. Heat and serve
Yield: 6 to 8 servings.
NOTE: You can also prepare the soup base by adding 1
1/2 cups milk to it, or even using 1 1/2 cups water.
Posted by Pat Stockett.
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