| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Main dish, Soups, Vegetables |
5 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Ripe Fresh Tomatoes; Abt 10 |
| 1 1/2 |
c |
Water |
| 8 |
|
Stalks Celery; Chopped |
| 2 |
|
Carrots; Sliced |
| 1 |
|
Onion; Md, Chopped |
| 1 |
|
Green Pepper; Md, Seed, Chop |
| 5 |
|
Whole Cloves |
|
|
Salt & Freshly Ground Pepper |
| 2 |
ts |
Sugar |
| 2 |
tb |
Fresh Lemon Juice |
INSTRUCTIONS
Cut up the tomatoes and put them, with the water, into a soup-pot. Add
the celery, carrots, onion, green pepper, and cloves. Bring the soup to a
boil, reduce the heat and add the salt & pepper to taste, and sugar.
Simmer, partially covered, for 15 minutes. Remove from the heat and stir
in the lemon juice. Strain, (Note: You can put the vegetables in the
food processor and then sieve the juice out of the chopped veggies using
the back of a wooden spoon). Correct the seasonings and serve either hot
or cold.
From the new version of Fannie Farmers Cookbook by Marion Cunningham.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip
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