Soups:

Tomato Soup

Comment on this recipe

"A friend gave me this recipe many years ago. He sent a note that said the original recipe was from a woman who died in 1780 at age 90!"

Ingredients

3 quarts quartered ripe tomatoes
4 large onions, sliced fine
8 tablespoons sugar
Few sprigs parsley
40 whole cloves ("no more, no less")
2 quarts plus 1/2 cup water
4 teaspoons salt
1/2 teaspoon pepper

Instructions

Put all ingredients together in a large pot. Boil for 30 minutes. Strain. Freeze if desired.

To serve, add dollop of sour cream and sprinkle with chopped chives.

Note: For cream soup: Add 6 tablespoons cornstarch mixed in 1/2 cup water and 6 tablespoons butter.

Elaine Hale
Geneseo