Cream of Tomato Soup 1
Categories: Cream of, Tomatoes, Soup
1/3 cup of butter
2 Garlic cloves, minced
4 cups of sliced celery
2 Onions, sliced
1 Peck very ripe tomatoes
1 quart of water or stock
1/4 cup of minced fresh parsley
2 tablespoons of salt
1 teaspoon of pepper
1 tablespoon of cornstarch
1/2 cup of honey
Milk or light cream; egg |
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Melt the butter in a large, heavy enamel or stainless pan. Saute the garlic, celery, and onions lightly. Add the cut-up tomatoes, stock or water, and parsley. Simmer for 30 minutes. Put the soup through a food mill. Return to the pot and reheat. Add salt and pepper. Make a thin paste of the cornstarch and some cold water. Add to the soup, and boil until slightly thicker. Add the honey. To freeze: Cool, pack into freezer cartons leaving headspace, seal, label, date, and freeze. When ready to serve: Thaw frozen soup. Reheat. For each pint of soup, add an equivalent amount of milk or light cream, 1 beaten egg yolk (if desired), and 1 teaspoon butter. Heat to a simmer. Serve. Yield: 6 to 8 pints (Recipe Source: Stocking Up by Carol Hupping Stoner) Posted to FOODWINE Digest by Linda Faivre <N10LJF1@MVS.CSO.NIU.EDU> on Sep 19, 1997
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