| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Diced celery |
| 1/4 |
c |
Diced carrots |
| 1/4 |
c |
Diced onions |
| 2 |
|
Sprigs parsley |
| 4 |
c |
Tomato juice (up to) |
| 1/4 |
ts |
White pepper |
| 6 |
|
Cloves whole cloves |
| 1 |
|
Bay leaf |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Dried thyme |
| 2 |
c |
Beef bouillon or beef consomme; chilled |
| 6 |
sl |
Slices lemon |
INSTRUCTIONS
In large saucepan, combine all ingredients except bouillon and lemon. Bring
to a boil, cover and simmer over low heat for 1 hour. Strain, then
refrigerate. 15 minutes before serving, combine tomato mix with bouillon.
Serve in punch cups filled 1/4 full with crushed ice. Garnish with lemon
slices.
MRS CLARK HALL (BECKY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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