Cream of Tomato Soup (Tomato Bisque)

Ingredients

• 4 large tomatoes, cut up, or 1/2 can
• with 1/2 cup of water
• 2 slices of onion
• 2 sprigs of parsley
• 1 teaspoonful sugar
• 1/2 teaspoonful salt
• 1/2 teaspoonful soda
• 1 quart of milk
• 1 tablespoonful butter
• 1 tablespoonful flour

Method

1. 1

   Cook the tomatoes with the onion, parsley, sugar, and salt for twenty minutes.

2. 2

   Mix in the soda and stir well; the soda prevents the milk from curdling.

3. 3

   Make the milk and flour and butter into white sauce as usual; strain the tomato, mix the two, and strain again.

Nutrition per serving

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 25. The excerpt below is the record exactly as published.

1 quart of milk. Heat the spinach, using a little of the quart of milk with it, and press through the sieve; thicken the rest of the milk and the seasoning, and strain again. It is better to use cayenne pepper instead of black with spinach. Cream of Tomato Soup, Called Tomato Bisque 4 large tomatoes, cut up, or % can, with % cup of water. £ slices of onion. FOR A LITTLE GIRL 99 2 sprigs of parsley. 1 teaspoonful sugar. 1/2 teaspoonful salt. % teaspoonful soda. 1 quart of milk. 1 tablespoonful butter. 1 tablespoonful flour

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