| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soups/stews |
2 |
-1/2 quart |
INGREDIENTS
| 2 |
c |
Water |
| 5 |
lb |
Fresh tomatoes; quartered |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Salt |
| 1 |
tb |
Mixed pickling spice |
|
|
Tied in a cheesecloth bag |
| 3 |
lg |
Onions; chopped |
| 1 |
bn |
Parsley; chopped |
| 1 |
|
Celery stalk; sliced |
| 2 |
tb |
Butter or margarine |
| 2 |
tb |
All-purpose flour |
| 5 |
|
Bacon strips; cooked & crumb |
|
|
Unsweetened whipped cream |
|
|
Toasted slivered almonds |
INSTRUCTIONS
Recipe by: Country Woman In a large kettle, bring first eight ingredients
to a boil. Reduce heat and simmer for 1-1/2 to 2 hours or until Vegetables
are soft. Remove from the heat and cool slightly; discard spice bag. Press
mixture through a food mill; return juice to kettle. In a small saucepan
over medium heat, melt butter. Add flour and cook, stirring, until browned
and bubbly; stir into soup. Add bacon and heat through. Top individual
servings with a dollop of whipped cream and sprinkle with almonds. Yield:
8-10 servings (2-1/2 qts.)
Posted to MM-Recipes Digest V4 #257 by Bill Webster <thelma@pipeline.com>
on Sep 30, 1997
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