Soups recipes |
Canned Tomato Soup |
8 quarts ripe tomatoes 1 large celery bunch 6 large onions 1 bunch parsley 1/2 cup butter 3/4 cup flour - (to 1 cup) 1/2 cup sugar - (to 1 cup) 1/4 teaspoon salt - (to 1/2 tspn) 1/4 teaspoon cayenne |
Wash and cut vegetables. Boil until very soft. Press through sieve, discard solid parts. Return strained vegetables to heat. |