Homemade Tomato Soup I Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
17 lbs: Tomatoes, 1 peck
1 cup: Brown sugar,
2 medium: Onions,
1 cup: All-purpose flour,
2: Hungarian hot peppers,
1 tsp: Ground allspice,
3 small: Bunches celery,
1 tsp: Ground cinnamon,
1 large: Bunch fresh parsley,
1 tsp: Ground cloves,
1/2 cup: Coarse salt,
1/4 tsp: Black pepper,
1/2 cup: , ( 1 stick) butter
Directions:
Core the tomatoes and chop them coarsely. Chop the onions, peppers,
celery, and parsley coarsely, and divide equally, along with the
tomatoes, between 2 very large, deep kettles. Divide the salt between
the 2 kettles, too. Cover, bring to a boil, and simmer over
medium-low heat for 1 hour, or until all vegetables are very tender.
Stir frequently. Put mixture through a sieve or food mill. Transfer
the puree to a large kettle. In a medium bowl, combine all remaining
ingredients except butter. Add the seasonings gradually to the hot
puree, beating in with a whisk. Add the butter and whisk smooth.
Bring to a boil, then simmer over medium low heat for 3 minutes. Pour
hot into 12 hot pint jars, leaving 1/2 inch head space. Seal and
process in hot- water bath for 15 min.
To serve, add one 11 ounce can cream of mushroom soup and 1 soup can
of water to every pint of tomato soup base. Heat and serve
Yield: 6 to 8 servings.
NOTE: You can also prepare the soup base by adding 1 1/2 cups milk
to it, or even using 1 1/2 cups water.
Posted by Pat Stockett.
Source from luhu.jp
celery, and parsley coarsely, and divide equally, along with the
tomatoes, between 2 very large, deep kettles. Divide the salt between
the 2 kettles, too. Cover, bring to a boil, and simmer over
medium-low heat for 1 hour, or until all vegetables are very tender.
Stir frequently. Put mixture through a sieve or food mill. Transfer
the puree to a large kettle. In a medium bowl, combine all remaining
ingredients except butter. Add the seasonings gradually to the hot
puree, beating in with a whisk. Add the butter and whisk smooth.
Bring to a boil, then simmer over medium low heat for 3 minutes. Pour
hot into 12 hot pint jars, leaving 1/2 inch head space. Seal and
process in hot- water bath for 15 min.
To serve, add one 11 ounce can cream of mushroom soup and 1 soup can
of water to every pint of tomato soup base. Heat and serve
Yield: 6 to 8 servings.
NOTE: You can also prepare the soup base by adding 1 1/2 cups milk
to it, or even using 1 1/2 cups water.
Posted by Pat Stockett.
Source from luhu.jp
Tags
Soups