2 C water
5 lbs fresh
tomatoes
3 large onions
1 bunch parsley
(optional)
1 stalk celery
1 C sugar
2 T salt
1 T pickling
spices
Quarter the
tomatoes and onions. Tie the spices in a cheese cloth (so they are
easy to remove—otherwise the soup is a bit gritty, even after
blending). Simmer all of the above for 1.5 – 2 hours. Remove spices
and puree in blender.
5 strips of bacon
2 T flour
Dice the bacon and
brown it. Stir in the flour. Add bacon/flour mixture to soup and
bring to a boil. (You can also puree pre-cooked bacon and flour in
the blender too for a totally smooth soup).
Serve with a
splash of cream in each bowl. Freezes well.
Hides zucchini and
eggplant just great too, just cook it in with the other veggies.
