Recipes from Lanier Publishing
Ghent, Kentucky
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Ingredients:
1 gallon of tomatoes (chopped in blender)
1 quart water
1 cup sugar
1 stalk celery
1 large onion
Salt & pepper to taste
3 tablespoons dill weed
1/2 tablespoon chicken base
Whipping Cream
Instructions:
Combine all ingredients, except whipping cream. Cook about 1 hour. Remove from heat, let cool and refrigerate until ready to use. Gently reheat and stir in some whipping cream to taste before serving. The soup should have a creamy look. You must use whipping cream because milk will make it curdle.
The soup base may be frozen and used as needed; just defrost, heat and add whipping cream.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
