Nut French Soup

Ingredients

• 1/2 pound Nut Soup Stock
• 2 cups tomatoes
• 6 cups water
• 1/2 tablespoonful Browned Flour No. 3
• 1/2 a large onion
• 1 1/2 medium-sized bay leaves
• 1/4 of a teaspoonful sage
• 1/4 teaspoonful of thyme
• 2 1/4 teaspoonfuls salt

Method

1. 1

   Simmer from half an hour to an hour, strain, reheat, and serve in bouillon cups or soup-plates.

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 65. The excerpt below is the record exactly as published.

x/\ pound Nut Soup Stock, 6*4 cups water, 2 to 2*4 dozen ripe olives, 4 to 5 teaspoonfuls arrowroot, or 2 table- spoonfuls corn-starch, 2 to 2 *4 teaspoonfuls salt. Slice and cook the olives for fifteen minutes in three fourths of a cup of water. Combine the blended stock and olives, and heat to boiling; stir in the arrowroot, and let all boil up well. Add salt, and serve. Ripe olives can be bought at first-class groceries in the large cities. To prepare them for soup, cut them open carefully on one side, lengthwise, and remove the stone, then slice them in rather thin slices, beginning at the end. This will leave most of the pieces in rings. *Celery and Tomato Soup. — % pound Nut Soup Stock, 5 cups water, 3 cups tomato, 1 cup celery, sliced fine, 4 2/3 teaspoonfuls salt. Cook the tomato, one cup of the water, and the celery together until the celery is tender. Add to Soups with Nut Soup Stock 189 it the stock which has been prepared with the four cups of water. Heat to boiling, add the salt, and serve. A little more water may be required if too much has cooked away. *Nut French Soup. — 34 pound Nut Soup Stock, 2 cups tomatoes, 6 cups water, 34 tablespoonful Browned Flour No. 3, 34 a large onion, il/2 me- dium-sized bay leaves, y of a teaspoonful sage, 34 teaspoonful of thyme,

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