Recipes

TOMATO SOUP

January 22, 2017

 

 

TOMATO SOUP

14 quarts ripe tomatoes

14 tablespoons flour

7 medium-sized onions

14 tablespoons butter

1 stalk celery

3 tablespoons salt

14 sprigs parsley

8 tablespoons sugar

3 bay leaves

2 teaspoons pepper

WASH; cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to tomatoes; cook until celery is tender. Put through sieve. Rub flour and butter into smooth paste thinned with tomato juice. Add to boiling soup; stir to prevent scorching. Add salt, sugar and pepper. For smoother consistency put through sieve again. Fill clean jars to within one inch of top of jar. Put on cap, screwing the band firmly tight. Process in water bath 15 minutes.

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