Fresh Tomato Soup
(serves 10-12)


2 cups water

5lbs fresh tomatoes

1/2 cup sugar 

2 tablespoons salt 

1 tablespoon mixed pickling spice

3 large onions

bunch of parsley

1 stalk of celery


Cut everything into chunks and throw into large kettle.  Bring to a boil 
and simmer 1 ½ hours.  Cool, then put in blender or food processor for 
several seconds to break everything up. (If you don't cool this first, it 
will explode evrywhere!)  Put through sieve or ricer and throw away the 
seeds, skins and other junk.

Optional:  Finely cut up 5 strips of bacon and brown in skillet.  Add 2 T. 
of flour and brown lightly-add to the soup.  Heat and serve with a dollop 
of sour cream or cream.  This soup freezes well without the bacon.