- 3 cups stewed tomatoes
- 1 onion, chopped fine
- 1 large stalk celery with leaves, chopped
- 2 cups beef bouillon
- 2 tspns sugar
- 2 tspns balsamic or red wine vinegar
- 1/2 tspn cinnamon
- 1/2 tspn black pepper
- 1/4 tspn allspice
- 1/8 tspn mace
- Salt and cayenne pepper to taste
Stew all ingredients together, covered, in a saucepan until the vegetables are soft, about 20 minutes. Puree in a processor or blender. Recue to thicken or add bouillon to thin. Serves 4 to 6.
"In the kitchen of Concord, the association of cinnamon and other aromats with tomatoes was natural. For a Concord church soup. you can turn this tomato-bouillon into a thin drinkable temperance brew or into a thick puree to be eaten with a spoon."
More "Lost" Tomato SoupsWinter Tomato Soup with White Wine (1962)
Classic Cream of Tomato Soup with Croutons (1929)
(Origin - "I Hear America Singing - The Cooks and Recipes of American Regional Cuisine" by Betty Fussell, published by Penguin Books, 1986. Author found this recipe in "The Meetinghouse Cookbook" of Concord, Massachusetts, first republished in modern times in 2-1974.)