TOMATO BURGUNDY SOUP

[dockhl]

TOMATO BURGUNDY SOUP

Serves 6 as Appetizer.

From the Philadelphia Inquirer Food Section, many years ago !

We serve this from a pitcher, into small mugs or cups, to guests standing or sitting in the living room, patio or garden, before going in to a sit down dinner; informal and very convenient. Everyone will want more - resist their requests.One cup is enough as a first course--

• 3-1/2 c tomato juice
  
• 1 medium onion, peeled and chopped coarse
  
• 2 stalks celery with leaves, chopped coarse
  
• 1/4 tsp whole cloves
  
• 1/2 bay leaf, crushed
  
• 1-3/4 c beef broth, undiluted
  
• 1 c burgundy
  

Put the tomato juice in a pot that will hold at least 2 quarts.

Tie the onion, celery, cloves and bay leaf in a piece of cheese cloth and add it to the tomato juice.

Cover and simmer for 30 minutes.

Remove from the heat and, when cool enough to handle, remove the cheesecloth bag and squeeze the juices back into the tomato juice. Discard the bag. Add the broth and bring it to a boil.

At this point the soup may be cooled, covered and refrigerated for up to 24 hours.

Just before serving add the Burgundy and 5 or 6 grinds of the pepper mill.

Reheat but do not boil the soup. Add salt to taste or more pepper, if desired.

Keywords: Appetizer, Soup

( RG1316 )