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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons butter or margarine |
2 tablespoons all-purpose flour |
1 (10 1/2-ounce) can beef broth, undiluted |
2/3 cup water |
2 tablespoons finely chopped carrot |
2 tablespoons finely chopped celery |
2 tablespoons finely chopped onion |
2 tablespoons finely chopped green pepper |
1 bay leaf, crumbled |
1 tablespoon dried parsley flakes |
2 whole cloves |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 (14 1/2-ounce) cans whole tomatoes, undrained |
Directions:
1. Melt butter in a large saucepan; remove from heat, and stir in flour, broth, and water. Place over medium heat, and add carrot, celery, onion, green pepper, bay leaf, parsley flakes, cloves, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer 25 minutes. Add tomatoes; cover and simmer an additional 20 minutes.
2. Strain mixture through several layers of cheesecloth; discard pulp. Cover and refrigerate remaining liquid overnight.
3. Skim off and discard layer of fat that rises to the surface. Place soup in a large saucepan over medium heat; bring to a boil, and serve immediately in individual bowls.
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