Tomato Soup Recipe

From MRS. LAURA P. COLEMAN, of Colorado, Lady Manager.
Two quarts veal stock; two bunches asparagus; two cloves; two onions;
three pepper corns; a little parsley. Boil one hour and strain, then
add one pint whipped cream. After dished, season with salt to taste.
Tapioca or celery may be substituted for asparagus.

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