I got this recipe from my mom, but have ended up replacing the 4 whole cloves with blue cheese after putting in too many cloves the first time I made it.
- 6 quarts of cut up tomatoes
- 4 onions chopped
- 1 bunch celery (medium size)
- 1/4 pound mild creamy blue cheese
- 1/8 cup salt to taste
- 3/4 cup sugar
- 1/2 pound butter
- 6 tablespoons flour
- 1 green pepper
Chop celery, onions, and green pepper. Combine and start simmering until celery is not crunchy.
Meanwhile, blanch and chop tomatoes. Add them to the mix as you go.
Add 3/4 cup sugar.
In a separate pot, melt 1/2 pound butter and add 6 tablespoons flour. Mix and let boil. Add the mixture to the soup and bring to a boil.
Put in jars and seal.