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Tomato Soup with Fresh Tomatoes
1 peck ripe tomatoes
7 ribs celery
7 stems parsley
3 1/2 medium onions
10 whole cloves
salt, up to 3 TBSPs {I use Mrs. Dash Tomato and Basil}
8 tablespoons granulated sugar
7 tablespoons all-purpose flour
(a peck = 8 quarts; about 30 medium-size tomatoes)
Chop up your ingredients to and including the cloves.
Bring to a boil over medium heat, then reduce the heat and simmer until well-cooked.
Add the salt, sugar and flour.
Boil and seal in jars, store these in refrigerator or use soup canning instructions for extended storage.
If you need to change the cooking time to reduce it chop the onion and cloves finer. I would also precook via the frying
pan but that's me.
Makes 7 pints.
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