Soup

This plain and good soup is NOT diluted for serving. Makes about 4 1/2 quarts of soup.

Done in a pressure canner only via hot pack (due to onions and peppers which are low acid) in pints and quarts jars as a way to deal with all those Roma tomatoes.

Wash 1 peck ( 8 quarts) of ripe red tomatoes, remove blossom and stem ends and cores: cut in pieces. In a large kettle, cook and stir the tomatoes unil soft – about 15 minutes. Push the pulp and juice through a food mill or a wire strainer to remove skins and seeds. Return the puree to the kettle but do not reheat yet.

Cook together until soft (in enough water just to cover) 3 large onions and 2 green peppers, finely chopped. Seive or put thru food mill and add tyo the pureed tomatoes in the kettle. Mic together 3/4 cup sugar, and 8 tablespoons cornstarch: blend in 3 tablespoons vinegar and just enough water to make a smooth paste. (Optional – add 2 tablespoons salt to the paste). Pour slowly into the sieved tomatoes, stirring all the while. Heat to boiling and stir until the liquid clears. Pack HOT.

HOT PACK ONLY in JARS. Pour boiling hot soup into clean, hot jars, leaving 3/4 inch of headroom for pints and 1 and 1/4 inch for Quarts. Adjust lids. Pressure-Process at 10 pound pressure pints for 20 minutes, quarts 30 minutes. Remove jars; complete seals if necessary.

Recipe from The New Putting Food By book by Ruth Hertzburg, Beatrice Vaughan and Janet Greene – A Janet Green Book. Page 175 in the Third Edition of the book from The Stephen Greene Press Brattleboro Vermont.

Made double batches 2020 in quarts and pints. Added chopped fresh basil from garden for a little extra flavor.
This soup compares to the canned Progresso Soup Tomato and Basil soup that is a favorite of store bought soup. No more need to buy canned soup if this is on the shelve from our own garden.

Ingredients

5 tablespoons butter
1 stalk celery, raw
1 onion, raw
3 cups chicken broth
8 cups broccoli, raw
3 tablespoons flour
2 cups milk
Spices
Salt and pepper

Step 1. Melt 2 tablespoons butter in medium sized stock pot, and saute chopped onion and chopped celery until tender. Add chopped broccoli and broth , cover and simmer for 10 minutes.

Step 2. Pour the soup into a blender, filling the pitcher no more than halfway full. Puree in batches until smooth and pour into a clean pot.

Step 3. In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk. Site until thick and bubbly, and add to soup pot. Season with salt and pepper.

If you have a food processor – chop onions and celery together and then saute. Chop Broccoli crowns leaving some larger pieces if desired.

2020 – chopped up all broccoli from the garden i n the food processor. Had four large heads. Chopped onions and celery in food processor. Then adjusted recipe above to make a thicken soup adjusting amount of liquid per amount of broccoli. Put into freezer containers for later enjoyment. Can use corn starch in place of flour in making the roux to thicken the stock. Cook until mixture is desired thickness for soup.

Country Tomato Soup

Cream of Broccoli Soup