ULTIMATE CREAM OF TOMATO SOUP                     

 INGREDIENTS:

1 quart water                           1 med. bell pepper, quartered
1 med. onion, quartered        1 stick butter
1/2 cup plain flour                      Black pepper to taste
Salt to taste                      2 3/4 cups tomato catsup
2 cups tomato juice               1 cup milk (optional) if needed

Add onion and bell pepper to water and boil for 30 minutes.   In a separate 4 quart stock pot,  melt butter and add flour and make a rue stirring constantly.   Cook the rue until smooth.   Add black pepper and salt to taste.  Add liquid from onion and bell pepper;  add tomato catsup and tomato juice.  Stir constantly, but do not let boil.   If soup is too thick, add an amount of milk, either whole or canned until the desired thickness.  Serve immediately with crackers of your choice.

Recipe from Billy Trammel who teaches cooking for the Anson Community College.  This was his own recipe and he served this to us back in the early 1980's.  I believe he made it in a 4 gallon batch.  I asked for this recipe and he gave it to me on October 6,1999.  Billy is now retired and one great person.    July 1, 2008