Cream of Tomato Soup

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Cream of Tomato Soup Ingredients

1/3 c Butter	1/4 c Minced fresh parsley
2 Garlic cloves; minced	2 tb Salt
4 c Sliced celery	1 ts Pepper
2 Onions; sliced	1 tb Cornstarch
1 Peck very ripe tomatoes	1/2 c Honey
1 qt Water or stock	Milk or light cream; egg

Instructions for Cream of Tomato Soup

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 on Sep 19, 1997

Main Ingredient: SoupCuisine: Uncategorized

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