Spiced tomato soup

1 servings

Ingredients

Quantity Ingredient
2 cups Water
5 pounds Fresh tomatoes -- quartered
¾ cup Sugar
2 tablespoons Salt
1 tablespoon Mixed pickling spice
Tied in a cheesecloth bag
3 larges Onions -- chopped
1 bunch Parsley -- chopped
1 each Celery stalk -- sliced
2 tablespoons Butter or margarine
2 tablespoons All-purpose flour
5 eaches Bacon strips -- cooked &
Crumbled
Unsweetened whipped cream
Toasted slivered almonds

Directions

In a large kettle, bring first eight ingredients to a boil. Reduce heat and simmer for 1-½ 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 indivdual servings with a dollop of whipped cream and sprinkle with almonds. Yield: 8-10 servings (2-½ qts.) Recipe By : Country Woman

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