| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/3 | c | Butter |
| 2 | Garlic cloves; minced | |
| 4 | c | Sliced celery |
| 2 | Onions; sliced | |
| 1 | Peck very ripe tomatoes | |
| 1 | qt | Water or stock |
| 1/4 | c | Minced fresh parsley |
| 2 | tb | Salt |
| 1 | ts | Pepper |
| 1 | tb | Cornstarch |
| 1/2 | c | Honey |
| Milk or light cream; egg yolk, butter (for serving) |
INSTRUCTIONS
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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