Title: Cream of Tomato Soup
Categories: None
Yield: 1 Servings

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

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