Red Soup

Ingredients

• 9 quarts stock or water
• 1 tin tomatoes
• Good piece celery
• 2 small onions
• 3 potatoes
• 0.5 oz. flour
• 1 beetroot
• 1 pint cream
• 0.5 teaspoonful sugar
• Pepper
• salt
• Few grains cayenne
• 1.5 oz. butter

Method

1. 1

   Put stock on to boil.

2. 2

   Wash and prepare vegetables, leaving the beetroot until the last, and add all to the stock when it boils, also the tomatoes and sugar.

3. 3

   Boil gently for 1 hour then pass through a hair sieve.

4. 4

   Put flour and butter into a pan and rub together, add a little of the strained soup and boil for a few minutes, then add the rest of the soup.

5. 5

   Bring to boil, season, heat the cream, and add it last of all.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 7. The excerpt below is the record exactly as published.

1 oz. butter. 1 oz. flour. Salt, cayenne. 1 anchovy. A little lemon juice. 1 yolk of egg. 1 gill of cream. Simmer ingredients for 20 minutes and strain, melt butter, add flour to it and then add the strained stock and allow it to boil — add gently yolk and cream and stir but do not boil — blanch and beard oysters, and stir into soup with the liquor they are blanched in, lemon juice and seasoning. Mrs. Jackson, Northampton. 23 POTATO SOUP. Some roast beef bones. t i carrot. 2 quarts of water. 10 or 12 potatoes. 1 onions. I Seasoning. 1 large tomato. Boil the bones in the water for an hour, add the onions and potatoes chopped, the carrot grated, and the tomato rubbed through a sieve. Simmer slowly for i£ hours, — season and serve. E. P. W., Glasgow. RED SOUP. 9 quarts stock or water. 1 tin tomatoes. Good piece celery. 2 small onions. 3 potatoes. oz flour, 1 beetroot. i pint cream. £ teaspoonful sugar. Pepper, salt. Few grains cayenne

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