More popular today in France than here, but once all the rage.
Serves 6
1/4 cup diced celery
1/4 cup diced carrots
1/4 cup chopped onion
2 sprigs parsley
4 cups tomato juice
1/8 to 1/4 tsp. White pepper
6 whole cloves
1 bay leaf
1 tsp. Salt
1/8 tsp. Dried thyme
2 cups chilled beef bouillon or consume
6 thin slices lemon for garnish
Combine all the ingredients except the bouillon or consume, the lemon slices and green onions. Bring to a boil. Reduce heat, cover, and simmer over very low heat 1 hour. Strain; then refrigerate overnight to chill.
Fifteen minutes before serving, combine the tomato mixture with bouillon. Serve in punch cups, filled 1/4 full of crushed ice. Garnish with lemon slices.
For an elegant touch serve soup in silver or chilled crystal punch cups prior to dinner.
Serve green onions to the side as stirrers when using old-fashioned glasses.
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