Neapolitan Vegetable Soup

Ingredients

• 2 pounds of ripe tomatoes
• 5 large peeled potatoes
• a handful of washed and picked sorrel
• about 2½ pints of water
• 1½ to 2 ounces of butter
• three-quarters of an ounce of loaf sugar
• pepper
• salt

Method

1. 1

   Boil vegetables in water with salt until cooked.

2. 2

   Pass through a sieve, return to fire, add butter and sugar, season, and simmer.

3. 3

   Serve over fried bread pieces in a tureen.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 64. The excerpt below is the record exactly as published.

Neapolitan Vegetable Soup. 2 pounds of ripe tomatoes, 5 large peeled potatoes, a handful of washed and picked sorrel. Boil all this in about 2J pints of water, with a little salt. When the vegetables are thoroughly cooked, pass it all through a sieve, put it back on the fire, with 1^ to 2 ounces of butter, three-quarters of an ounce of loaf sugar season with pepper

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