- 3 onions
- 10 green tomatoes
- 1 cup chicken or vegetable stock
- 4 Tbs butter
For each 2 cups of base, add:
- 1 ½ cups half-and-half
- 2 tsp sugar
- 1 tsp salt
Cut onions and cook slowly in butter in a large heavy pot. When they are soft, add cut, cored but not peeled tomatoes. Cook slowly for 30 minutes, cover pot and cook an additional 30 minutes. Add broth and pass the soup through a strainer or food mill to remove the seeds and skin. This is the base of the soup, which can be frozen for later use.
When ready to use, stir in half-and-half, sugar and salt. Taste and adjust seasoning as needed. Serve hot or chilled topped with a Tbs of sour cream.
From Classic American Food Without Fuss by McCullough and Witt.