Tomato Soup. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

2 lbs. of fresh tomatoes ↝ Tomatoes, raw [Tomatoes]
a little raw ham ↝ Ham [Cold cuts and cured meats]
1 carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
2 onions ↝ Onions, raw [Vegetables and Vegetable Products]
2 small leeks ↝ Leeks [Onions]
a few peppercorns
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
3 qts. of chicken broth ↝ Soup, chicken broth or bouillon, dry [Soups, Sauces, and Gravies]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
1/2 pt. of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
those in tins ↝ Tomatoes, raw [Tomatoes]

Instructions (7)

Slice 2 lbs. of fresh tomatoes, mince a little raw ham, 1 carrot, 2 onions, 2 small leeks, also add a few peppercorns and cloves.
Let all "sweat" together in a stewpan 20 minutes.
Next let all boil gently for a full hour, with 3 qts. of chicken broth.
Skim it well, and pass through a hair sieve.
Put the soup back into a stewpan with cayenne pepper and salt to your taste.
Let it simmer gently, and, just before sending to table, add 1/2 pt. of cream.
Get fresh tomatoes if you can, quite ripe; if not, use those in tins.

Original Text

Tomato Soup. No. 2. (German Cook at Goodwin's Hotel. 1888.)
Slice 2 lbs. of fresh tomatoes, mince a little raw ham, 1 carrot, 2 onions, 2 small leeks, also add a few peppercorns and cloves.
Let all "sweat" together in a stewpan 20 minutes; next let all boil gently for a full hour, with 3 qts. of chicken broth; skim it well, and pass through a hair sieve.
Put the soup back into a stewpan with cayenne pepper and salt to your taste; let it simmer gently, and, just before sending to table, add ½ pt. of cream.
Get fresh tomatoes if you can, quite ripe; if not, use those in tins.

Notes

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