Tomato Soup
Phyllis Pingree
Make from only fresh tomatoes when in season. This soup freezes well.
2 cups water
5 pounds fresh tomatoes (about 30)
1 cup sugar (I use half this much)
2 Tbsp. salt
3 large onions, cut in chunks
bunch of parsley
1 stalk celery
spices of choice (such as a few shakes of lemon pepper)
5 strips of bacon (optional)
2 Tbsp. flour (optional)
Cut tomatoes in quarters (may remove peels first by blanching if desired) and place in pot. Add sugar, water, salt, spices, onion, celery, parsley and bring to a boil. Simmer 1 1/2 to 2 hours. Put mixture in blender and then put it through a food mill.
Cut bacon fine and brown. Add flour and just brown lightly. Add bacon flour mixture to the soup and bring to a boil. When serving add one teaspoon cream to each bowl if desired.
Make from only fresh tomatoes when in season. This soup freezes well.
2 cups water
5 pounds fresh tomatoes (about 30)
1 cup sugar (I use half this much)
2 Tbsp. salt
3 large onions, cut in chunks
bunch of parsley
1 stalk celery
spices of choice (such as a few shakes of lemon pepper)
5 strips of bacon (optional)
2 Tbsp. flour (optional)
Cut tomatoes in quarters (may remove peels first by blanching if desired) and place in pot. Add sugar, water, salt, spices, onion, celery, parsley and bring to a boil. Simmer 1 1/2 to 2 hours. Put mixture in blender and then put it through a food mill.
Cut bacon fine and brown. Add flour and just brown lightly. Add bacon flour mixture to the soup and bring to a boil. When serving add one teaspoon cream to each bowl if desired.
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