Tomato Soup

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 120 min Total: 120 min
Yield
1.0 quart
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (12)
soup base
roux
enrichment
base
Instructions (7)
  1. Put the remains of cold chicken, beef, or veal into a stone saucepan with the tomatoes, onion, pepper, salt, and sugar.
  2. Add about a quart of water.
  3. Boil gently for two hours.
  4. Have ready the same mixture of butter and flour as for asparagus soup.
  5. Strain the tomato soup onto the butter and flour mixture.
  6. Add the half teacupful of cream and a little milk.
  7. Put back into the saucepan and stir until it boils.
Original Text
Tomato Soup Take the remains of cold chicken, beef, or veal; add two pounds of fresh tomatoes cut into slices, one onion, pepper and salt, five pieces of sugar. Put all into a stone saucepan and boil gently two hours (in about a quart of water); have ready the same mixture of butter and flour as for asparagus soup, strain the tomato soup on to it, add the half teacupful of cream and a little milk, put back into the saucepan and stir till it boils. This should be about a quart of soup. [Pg 69] It will be noticed that most of these recipes are made with the remains of cold meat instead of buying especially to make the soup, and in this way most things can be used up without any waste.
Notes
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