Fresh Tomato Soup
|Fresh tomatoes||12 Large|
|Bacon fat strip||3 , diced|
|Onion||1 Large, diced|
|Water||1⁄2 Cup (8 tbs)|
|Boiled potatoes||3 , diced|
|Celery stalks||2 , diced|
|Sweet basil||To Taste|
|Milk||2 Cup (32 tbs)|
|Cream||1 Cup (16 tbs)|
|Butter||1 Tablespoon (1 large pat)|
|Baking soda||1 Teaspoon|
Blanch tomatoes in boiling water.
Peel and cut out stem ends.
Fry bacon in a deep heavy pot and add the onion.
Fry together until onion is light brown.
Add tomatoes cut in halves, water, potatoes, celery, oregano and basil.
Bring to a boil and break tomatoes up slightly, but don't make mixture mushy.
Cook slowly for about 15 minutes.
In another pot, bring milk, cream, butter, salt and pepper to a boil until butter melts.
Stir soda into the tomato mixture.
When tomatoes stop frothing, add the milk mixture and heat for a few minutes.
Reseason to taste.