Fresh Tomato Soup Recipe
Ingredients
| Tomatoes | 12 Large | |
| Bacon fat strip | 3 , diced | |
| Onion | 1 Large, diced | |
| Water | 1/2 Cup (16 tbs) | |
| Boiled potatoes | 3 , diced | |
| Celery stalks | 2 , diced | |
| Oregano | 1 Tablespoon | |
| Sweet basil to taste | ||
| Milk | 2 Cup (16 tbs) | |
| Cream | 1 Cup (16 tbs) | |
| 1 large pat butter | ||
| Baking soda | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Blanch tomatoes in boiling water.
Peel and cut out stem ends.
Fry bacon in a deep heavy pot and add the onion.
Fry together until onion is light brown.
Add tomatoes cut in halves, water, potatoes, celery, oregano and basil.
Bring to a boil and break tomatoes up slightly, but don't make mixture mushy.
Cook slowly for about 15 minutes.
In another pot, bring milk, cream, butter, salt and pepper to a boil until butter melts.
Stir soda into the tomato mixture.
When tomatoes stop frothing, add the milk mixture and heat for a few minutes.
Reseason to taste.
Peel and cut out stem ends.
Fry bacon in a deep heavy pot and add the onion.
Fry together until onion is light brown.
Add tomatoes cut in halves, water, potatoes, celery, oregano and basil.
Bring to a boil and break tomatoes up slightly, but don't make mixture mushy.
Cook slowly for about 15 minutes.
In another pot, bring milk, cream, butter, salt and pepper to a boil until butter melts.
Stir soda into the tomato mixture.
When tomatoes stop frothing, add the milk mixture and heat for a few minutes.
Reseason to taste.
Chef
