Macaroni and Tomato Soup (Potage Macaroni aux Tomates)

Ingredients

• 3 oz. macaroni
• 2 pts. light stock or meat boilings
• 4 fresh tomatoes
• A small bunch of herbs
• 1 oz. butter or dripping
• 1 Spanish onion
• Pepper and salt
• A few trimmings of ham or a small ham bone

Method

1. 1

   Break the macaroni and put it into a saucepan with the stock and tomatoes.

2. 2

   Bring to the boil, and add the butter, the onion cut in small pieces, the bunch of herbs and other seasoning.

3. 3

   Let all these simmer for 1 hour or more until the macaroni is reduced to a pulp.

4. 4

   Then rub the soup through a fine wire sieve into a basin.

5. 5

   Rinse out the saucepan and return the soup to it to reheat.

6. 6

   Add more seasoning if necessary.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 94. The excerpt below is the record exactly as published.

Macaroni and Tomato Soup (Potage Macaroni aux Tomates) 3 oz. macaroni. 2 pts. light stock or meat boilings. 4 fresh tomatoes or half a tin of tomatoes. A small bunch of herbs. 1 oz. butter or dripping. 1 Spanish onion. A few trimmings of ham or a small ham bone. Pepper and salt

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