Sour Cream Topped Tomato Soup
|Canned tomato juice||92 Ounce (2 Cans, 46 Ounce Each)|
|Beef flavor bouillon cubes||6|
|Celery stalk with leaves||4 , chopped|
|Onions||2 Medium, cut into 1/2 inch slices|
|Commercial sour cream||1 Tablespoon|
|Chopped chives||1 Tablespoon|
1. In a Dutch oven add cans of tomato juice, beef-flavored bouillon cubes, chopped celery stalks, bay leaves, peppercorns, and sliced onions and cook for 2 hours. Strain the mixture and set aside.
2. Serve the soup after garnishing with chopped chives and sour cream.