Tomato Soup Yield: 10 pints
14 quarts ripe tomatoes
7 medium-sized onions
1 stalk celery (the entire bunch vs. individual ribs)
14 springs parsley
3 bay leaves
14 tablespoons (3/4 cup + 2 tablespoons) all-purpose flour
14 tablespoons butter
3 tablespoons salt
6 to 8 tablespoons granulated sugar (recipe calls for 8 tablespoons but I started with 6 and then tasted to see if it needed more)
2 teaspoons pepper
Our additions: Cumin & chili powder to taste, or use other seasonings of your choice
- Wash; cut up tomatoes (I also removed the core). Add to a large pot (12 quart+ capacity).
- Coarsely chop onions, celery, parsley; Add to pot along with the bay leaves.
- Cook until celery is tender (30 to 45 minutes).
- Put through a sieve or run though a food mill, return soup to pot and bring to a boil.
Above: Cooked mixture going through the food mill.
Below: Tomato mixture left after being put though the food mill. - Rub flour and butter into smooth paste (I did this with my fingers); then thin with tomato juice (dipped from pot of tomatoes, celery, etc.)
Above: Flour & butter rubbed together.
Below: Tomato juice added to the flour & butter paste.. - Add flour mixture to hot soup mixture; stir to blend.
- Continue to cook until soup has thickened.
- Add salt, sugar and pepper. Add other seasonings as desired.
- Fill cleaned and sterilized jars to within 1" of top. Add lids and bands (that have been heated).
- Process in Boiling Water Bath 15 minutes.
Recipe without photos . . .
Tomato Soup Yield: 10 pints
14 quarts ripe tomatoes
7 medium-sized onions
1 stalk celery (the entire bunch vs. individual ribs)
14 springs parsley
3 bay leaves
14 tablespoons (3/4 cup + 2 tablespoons) all-purpose flour
14 tablespoons butter
3 tablespoons salt
6 to 8 tablespoons granulated sugar (recipe calls for 8 tablespoons but I started with 6 and then tasted to see if it needed more)
7 medium-sized onions
1 stalk celery (the entire bunch vs. individual ribs)
14 springs parsley
3 bay leaves
14 tablespoons (3/4 cup + 2 tablespoons) all-purpose flour
14 tablespoons butter
3 tablespoons salt
6 to 8 tablespoons granulated sugar (recipe calls for 8 tablespoons but I started with 6 and then tasted to see if it needed more)
2 teaspoons pepper
Our additions: Cumin & chili powder to taste, or use other seasonings of your choice
Our additions: Cumin & chili powder to taste, or use other seasonings of your choice
- Wash; cut up tomatoes (I also removed the core). Add to a large pot (12 quart+ capacity).
- Coarsely chop onions, celery, parsley; Add to pot along with the bay leaves.
- Cook until celery is tender (30 to 45 minutes).
- Put through a sieve or run though a food mill, return soup to pot and bring to a boil.
- Rub flour and butter into smooth paste (I did this with my fingers); then thin with tomato juice (dipped from pot of tomatoes, celery, etc.)
- Add flour mixture to hot soup mixture; stir to blend.
- Add salt, sugar and pepper. Add other seasonings as desired
- Continue to cook until soup has thickened.
- Fill cleaned and sterilized jars to within 1" of top. Add lids and bands (that have been heated).
- Process in Boiling Water Bath 15 minutes.
No comments:
Post a Comment