Rice and Tomato Soup (Potage de Riz aux Tomates)

Ingredients

• £ teacupful of rice
• b tin of tomatoes
• 2 pts. light stock
• 1 oz. beef dripping or bacon fat
• 1 red carrot
• 1 onion
• Seasoning

Method

1. 1

   Melt the fat in a saucepan, add the prepared onion and carrot, and cook for a few minutes without browning.

2. 2

   Then add the washed rice and tomatoes.

3. 3

   Simmer until the rice and vegetables are tender, about 1 hour, stirring occasionally.

4. 4

   Rub through a sieve or fine colander, return to the saucepan to reheat, and season to taste.

5. 5

   A cupful of hot milk added at the last would be an improvement.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 95. The excerpt below is the record exactly as published.

Rice and Tomato Soup (Potage de Rlz aux Tomates) £ teacupful of rice. b tin of tomatoes or 4 or 5 fresh tomatoes. 2 pts. light stock. 1 oz. beef dripping or bacon fat. 1 red carrot. 1 onion. Seasoning

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