Thursday, August 4, 2011
Tomato soup recipe
Okay gals here is the recipe a few of you have asked for. The soup will be a great thing to have on a cold snowy day, which is what would be nice after the record breaking temperature's we have had here this week.
15 lbs ripe tomatoes (I weighed before I cored)
4 large onions, chopped
4 stalks celery, chopped
1 red pepper
Core and quarter tomatoes, add all the vegetables and cook until tender.
Put through sieve.
I use a Norpro Sauce Master like this one.
1 cup sugar
1/2 cup salt (I used just a little less)
1/2 cup butter (Yes I used real butter)
1/2 cup flour (I use more like 3/4 cup, I like a thicker soup)
Mix all this together with a fork, a pastry blender might work. You want it to be smashed well.
Mix dry mix with tomato pulp and boil together for 5 minutes.
Ladle into quart jars and seal. (This gave me 6 quarts and 1 pint)
Pressure cook for 15 minutes at 15 pounds pressure.
When you heat the soup this winter, do not let it boil. I like to add a little bit of milk to tame it down.
I can't take credit for this recipe without giving credit to the blacksmith's aunt Mary.