NVDAILY.COM | Reader Recipes

Posted October 23, 2009 | comments Leave a comment

Tomato Soup

Makes almost 1 gallon

1 qt. ripe tomatoes
2 c. fresh or frozen corn (chop or put in food processor)
1/2 c. sugar
1/2 c. cracker crumbs
1/4 c. barley
1/2 c. butter
1 tsp. black pepper
2 tsp. salt (optional-according to taste)
1 qt. milk
minced onion
parsley

Peeled and chopped tomatoes or a 3 lb. can of the same, and put into an earthenware baking dish with corn, sugar cracker crumbs, barley, butter, black pepper and salt. Set this in a 325 degree hot oven with a cover on to prevent browning, for 1 hour. Have ready, in a porcelain kettle: boiling hot milk. When the tomatoes and corn are done, add a little minced onion and parsley, and add the boiling milk and serve. This makes a delicious soup that is thick, if a thinner soup is preferred additional milk could be added.

Jane A. Kane - Linden


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