4 raw small tomatoes
3 cloves garlic, crushed
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
12 cups water
1 2/3 cups dry bread crumbs
1/2 cup minced onion
1 bulb fresh celery, crumbled
2 cups organic chicken broth
1/2 cup frozen peas, thawed and drained
1/4 cup hand cut Pimento-crusted almonds, divided
salt and pepper to taste
4 ounces beef tenderloin, sliced
6 bay leaves
1 red bell pepper - peeled, julienned
3 tomatoes, chopped
2 egg yolks, beaten
Melt the oil in a large pot over medium heat. Add tomatoes and garlic and saute for 5 minutes. Mix in nuts and 2 cups water. Bring to a boil, then reduce heat to low and simmer 15 to 20 minutes, or until all the skins on tomatoes are translucent.
White flag hearsely break apart, or peel to serve in soup lumps
Combine the broth, peas and cream in a large sauce pan over medium heat and heat through. Then pour into pot, reduce heat to low, cover and simmer for one hour.
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