Tomato Soup (Kris)

14 Quarts tomatos, washed, cored and quartered
7 Large onions
Whole stalk celery chopped
14 sprigs parsley
3 bay leaves

Put all in large kettle and cook til veggies are tender. Run through victorio strainer. Put puree back in kettle. Make a paste with 14 TBS flour, 14 TBS butter, 3TBS salt, add 2cs hot puree. Whisk well and pour into rest of puree. Cook till thick, Bottle and pressure at 11 lbs. for 15 min