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Tomato Soup Recipe

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This recipe for Tomato Soup, by , is from Horn/Horne Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janice W. Horn
Added: Thursday, September 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
14 Qt. ripe tomatoes
14 T. Flour
7 medium sized onions
14 T. butter
1 stalk celery
3 T. salt
14 sprigs parsley
8 T. sugar
3 bay leaves
2 T. sugar
2 tsps. pepper

Directions:
Directions:
Wash; cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to tomatoes; cook until celery is tender. Put through sieve. Rub flour and butter into smooth paste thinned with tomato juice. Add to boiling soup; stir to prevent scorching. Add salt, sugar and pepper. For smoother consistency, put through sieve again. Fill clean jars to within an inch of top of jar. Put on cap, screwing the band firmly tight. Process in water bath 15 minutes.

Personal Notes:
Personal Notes:
I got this from a 1970 Kerr’s Canning Book. I have had some friends of my boys to come by and ask for Tomato Soup. They are all grown men now with families of their own.

 

 

 

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