This delicious Tomato Soup is perfect for canning but can also be enjoyed fresh, with a sprinkle of basil and freshly shredded Parmesan cheese.
14 quarts ripe tomaotes
14 Tbsp white flour
7 medium onions, peeled
14 Tbsp butter, room temperature
1 stalk celery
3 Tbsp salt
14 large springs fresh basil
8 Tbsp sugar
3 bay leaves
2 tsp pepper
Instructions:
1. Wash, core and cut tomatoes into large wedges.
2. Chop onions,, celery, basil and bay leaves.
3. Cook all in a pot until celery is tender.
4. Put somewhat cooled ingredients through a sieve or a Kitchen Aid Saucer attachment.
5. Rub flour and butter into a roux and thin with some of the liquid tomato juices.
6. Return soup to a large pot and add the thinned roux.
7. Boil, without scorching. Stir frequently.
8. Add sugar, salt and pepper.
9. For smoother consistency, seive again (not needed if Kitche Aid attachment used).
10. Fill clean jars to within 1 inch of the top of the jar.
11. Put on cap, screwing the band firmly.
12. Process in a water bath canner for 15 minutes.
Makes 9 quarts.
Comments
Post a Comment