How to make it

  • Wipe knuckle with damp paper towels
  • brown in 1/4 cup hot butter in a 6 quart dutch oven or kettle.. about 15 minutes or until browned well, lift out, set aside.
  • To drippings add onions and carrots, saute stirring about 5 minutes, or until onion is tender.
  • Add chicken broth, leeks, celery, tomatoes, tomato pruee, parsley, black peppers and sugar, Mix well.
  • Bring to boiling, add knuckle, reduce heat and simmer 2 1/2 hours or until meat is tender.
  • Last 1/2 hour skim foam from surface.
  • Remove knuckle
  • Line strainer with cheesecloth doubled.
  • Strain soup, pressing mixture through cloth with wooden spoon.
  • Return soup to kettle
  • Add cream and butter
  • Stir over LOW heat until hot..
  • Serve with sliced meat or save it for a diffrent dish...
  • I add the marrow from the bone into the soup.
  • Serve with additional parsley sprinkled on top!
  • This makes about 1 1/2 quarts..
  • Very good .... Enjoy!

Reviews & Comments 2

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    " It was excellent "
    lincolntoot ate it and said...
    Tomato soup is my hubby's favorite and I'm sure this will be awesome! 5 forks!
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  • dandelion 12 years ago
    Now this is my kind of cooking! THX for posting this lovely recipe.
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