Cream Tomato Soup

Ingredients

• 2 tablespoonfuls flour
• 2 cups sifted tomato pulp
• 2 tablespoonfuls butter
• 2 cups milk
• Seasoning, salt and pepper

Method

1. 1

   Melt the butter and blend with it the flour and seasoning.

2. 2

   Add the tomato pulp, and stir until the mixture has boiled for one minute.

3. 3

   Add the milk, keep stirring until the mixture ceases to be 'ropy,' let it come to a boil, and serve.

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 45. The excerpt below is the record exactly as published.

cream tomato soup, on account of the tendency of the tomato acid to curdle the milk, is often made after adding a little baking soda, about one-quarter teaspoon to each cup, to the sifted tomato pulp. Since the flavor of the tomato is altered by the addition of the soda, and since the soda is not always desirable from the standpoint of digestion, the following method of making this soup may be used, and if carefully followed there will be no danger of curdling. 106 PRINCIPLES OF FOOD PREPARATION Cream Tomato Soup; sometimes called Mock Bisque Soup Ingredients 2 tablespoonfuls flour. 2 cups sifted tomato pulp. 2 tablespoonfuls butter. 2 cups milk. Seasoning, salt and pepper

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