Rice-and-Tomato Soup

Ingredients

• one can of tomato
• one-third of a cupful of rice
• a large onion
• a large slice of carrot
• a quart of water
• three table-spoonfuls of butter
• three teaspoonfuls of salt
• half a teaspoonful of pepper
• two table-spoonfuls of flour

Method

1. 1

   Cut onion and carrot fine, cook in butter for 20 minutes.

2. 2

   Heat tomato and water until boiling.

3. 3

   Add cooked vegetables to tomato mixture.

4. 4

   Mix flour with remaining butter, cook until smooth, add to stew-pan.

5. 5

   Simmer for 30 minutes.

6. 6

   Wash rice, add to soup-pot.

7. 7

   Strain tomato mixture over rice, add salt and pepper, cook slowly for 1 hour, stirring occasionally.

8. 8

   Serve hot.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 70. The excerpt below is the record exactly as published.

Rice-and-Tomato Soup. For six or eight persons use one can of tomato, one- third of a cupful of rice, a large onion, a large slice of carrot, a quart of water, three table-spoonfuls of butter, three teaspoonfuls of salt, half a teaspoonful of pepper, and two table-spoonfuls of flour

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