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Ingredients
- 1/3 c. Butter
- 2 x Garlic cloves, chopped
- 4 c. Sliced celery
- 2 x Onions, sliced
- 1 x Peck very ripe tomatoes
- 1 quart Water or possibly stock
- 1/4 c. Chopped fresh parsley
- 2 Tbsp. Salt
- 1 tsp Pepper
- 1 Tbsp. Cornstarch
- 1/2 c. Honey
- Â Â Lowfat milk or possibly light cream, egg yolk, butter (for serving)
Directions
- Heat the butter in a large, heavy enamel or possibly stainless pan. Saute/fry the garlic, celery, and onions lightly. Add in the cut-up tomatoes, stock or possibly water, and parsley. Simmer for 30 min.
- Put the soup through a food mill. Return to the pot and reheat. Add in salt and pepper. Make a thin paste of the cornstarch and some cool water. Add in to the soup, and boil till slightly thicker. Add in the honey.
- To freeze: Cold, pack into freezer cartons leaving headspace, seal, label, date, and freeze.
- When ready to serve: Thaw frzn soup. Reheat. For each pint of soup, add in an equivalent amount of lowfat milk or possibly light cream, 1 beaten egg yolk (if you like), and 1 tsp. butter. Heat to a simmer. Serve.
- Yield: 6 to 8 pints
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 6864g | |
| Calories 2152 | |
| Calories from Fat 633 | 29% |
| Total Fat 72.49g | 91% |
| Saturated Fat 40.65g | 163% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 14992mg | 625% |
| Potassium 13426mg | 384% |
| Total Carbs 378.09g | 101% |
| Dietary Fiber 71.3g | 238% |
| Sugars 287.19g | 191% |
| Protein 51.25g | 82% |
