Andalusian Soup

Ingredients

• Three quarts of soup stock
• 2 cupfuls of dry stewed tomatoes
• 1 cupful of minced soup vegetables
• 1 small cupful of butter
• same of flour
• 8 cloves
• half a bay leaf
• a teaspoonful of black pepper

Method

1. 1

   Fry minced vegetables in butter until brown, mix in flour, and brown in the oven.

2. 2

   Add to soup stock with cloves, bay leaf, and black pepper.

3. 3

   Simmer for half an hour, add tomatoes, and boil for another half hour.

4. 4

   Season with salt.

As published

This recipe was extracted from Delicate dishes (1896), page 3. The excerpt below is the record exactly as published.

ANDALUSIAN SOUP. Three quarts of soup stock, 2 cupfuls of dry stewed tomatoes (if canned tomatoes are used they must be drained before stewing), i cupful of minced soup vegetables, mostly onions; i small cupful of butter and same of flour. Fry the minced vegetables in the butter, until the latter has WALEUTINrr YflLENTINE & GOMPflNY, YMr 11 ISHLO Coach and Car Yaroisbes and Colors. 12 SOUPS. become a light brown, mix in the flour and set the pan inside the oven for the mixture to brown thoroughly without burning. Then scrape the contents of the pan into the soup stock, throw in 8 cloves, half a bay leaf, a teaspoonful of black pepper

Cook this with the app: pantry check, scaling, and the assistant.