Title: Spiced Tomato Soup - Country Woman
Categories: Soup
Yield: 2 -1/2 quart
| 2 | c | Water |
| 5 | lb | Fresh tomatoes; quartered |
| 3/4 | c | Sugar |
| 2 | tb | Salt |
| 1 | tb | Mixed pickling spice |
| | | Tied in a cheesecloth bag |
| 3 | lg | Onions; chopped |
| 1 | bn | Parsley; chopped |
| 1 | | Celery stalk; sliced |
| 2 | tb | Butter or margarine |
| 2 | tb | All-purpose flour |
| 5 | | Bacon strips; cooked & crumb |
| | | Unsweetened whipped cream |
| | | Toasted slivered almonds |
Recipe by: Country Woman In a large kettle, bring first eight ingredients
to a boil. Reduce heat and simmer for 1-1/2 to 2 hours or until Vegetables
are soft. Remove from the heat and cool slightly; discard spice bag. Press
mixture through a food mill; return juice to kettle. In a small saucepan
over medium heat, melt butter. Add flour and cook, stirring, until browned
and bubbly; stir into soup. Add bacon and heat through. Top individual
servings with a dollop of whipped cream and sprinkle with almonds. Yield:
8-10 servings (2-1/2 qts.) By fatfree-request@fatfree.com on Jun 16, 1997