1 ½ lbs. tomatoes
1 lb. potatoes
1 medium onion
1 medium celery knob (or 3 or 4 celery stalks)
1 large leek
Garlic as desired
A little parsley (leaves only) or medium parsley root
Do not peel any of these vegetables - just scrub and wash them well before you cut them. When cooked, put the soup through the food mill in small portions, discard fibers and peels left behind. Let the soup cool down to room temperature before you store it in the refrigerator.
We like to keep some stock aside to use for other recipes.
(difference in consistency shown in the two bottles below)
Warm up and enjoy the special soup within 2-3 days.
Thank you Sue Quick Resig for creating this wonderful and very helpful step-by-step video on how to make the soup: