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Regal Tomato Soup




Source of Recipe


Janet Wade






List of Ingredients



• 6 onions, chopped
  
• 1 bunch celery, chopped
  
• 8 qts. fresh tomatoes
  
• 1 c. sugar
  
• 1/4 c. salt
  
• 1 c. butter
  
• 1 c. flour
  






Instructions



1. Chop onions and celery and put in a large kettle with just enough water to start them cooking and keep them from burning. While onions and celery simmer; wash tomatoes, cut out white parts and stems; measure out a good 8 quarts.
   
2. Add to kettle and continue cooking until onions and celery are tender and tomatoes are cooked through.
   
3. Put cooked vegetables and juice through food mill to remove skins and vegetable chunks.
   
4. Return pulp and juice to kettle. Add sugar and salt.
   
5. Cream together butter and flour. When it is completely blended, add to boiling hot pulp. Stir well and continue simmering until it thickens. (Thickens more when it cools).
   
6. Pour into pint jars. Hot water bath 45 minutes for pints. Pressure canner 10 minutes at 5 pounds.
   
7. TO SERVE: Add 2 pinches (approx. 1/4 tsp.) baking soda and equal amounts of milk (1/2-1 pint).