Chippewa Soup - cooking recipe

Ingredients

1/2 gal. tomato soup (4 cans diluted)
1/2 gal. pea soup (4 cans diluted)
2 stalks celery
1 onion
2 carrots
1 bay leaf
2 tsp. curry
ham bone
1 qt. heavy cream
sour cream (optional)

Preparation

Mix soups.
Saute celery in some oleo, onions, carrots, bay leaf and curry
to\ttaste.\tBlend
with
soups and add ham bone. Bring to
boiling point.
Simmer 30 minutes.
Strain in colander. Puree vegetables in blender before adding to soups. Add heavy cream.
Can
be served hot or chilled with dollop of sour cream, if desired.
Cook slow and watch it!