| 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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