Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Water 1 ea Celery stalk -- sliced
5 lb Fresh tomatoes -- quartered 2 tb Butter or margarine
3/4 c Sugar 2 tb All-purpose flour
2 tb Salt 5 ea Bacon strips -- cooked
1 tb Mixed pickling spice Crumbled
Tied in a cheesecloth bag Unsweetened whipped cream
3 lg Onions -- chopped Toasted slivered almonds
1 bn Parsley -- chopped

In a large kettle, bring first eight ingredients to a boil. Reduce
heat and simmer for 1-1/2 to 2 hours or until Vegetables are soft.
Remove from the heat and cool slightly; discard spice bag. Press
mixture through a food mill; return juice to kettle. In a small
saucepan over medium heat, melt butter. Add flour and cook, stirring,
until browned and bubbly; stir into soup. Add bacon and heat through.
Top indivdual servings with a dollop of whipped cream and sprinkle
with almonds. Yield: 8-10 servings (2-1/2 qts.)

Recipe By : Country Woman

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