Shrimp and Tomato Soup

Ingredients

• a pint of shrimps
• a bunch of sweet herbs
• a large slice of lemon
• a dozen large ripe tomatoes
• four sliced onions
• a slice of fresh butter
• as much stock as will cover them
• cayenne

Method

1. 1

   Boil shrimps in salted water with herbs and lemon.

2. 2

   Drain and shell.

3. 3

   Stir tomatoes, onions, herbs, and butter over heat for 3-4 minutes.

4. 4

   Add stock and let stew until tender.

5. 5

   Rub through a sieve, mix with shrimp liquor, season, and add shrimps before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1793. The excerpt below is the record exactly as published.

Shrimp and Tomato Soup.— Boil a pint of shrimps in salted water, flavoured with a bunch of sweet herbs and a large slice of lemon. Drain, cool, and sheU the fish, and preserve a quarter of a pint of the liquor in which they were boiled. SKce a dozen large ripe tomatoes, and stir them over the fire, with four sliced onions, a bunch of sweet herbs, and a slice of fresh butter, for three or four minutes. A clove of garlic may be added, if liked; and if there is difficulty in procuring the tomatoes, a smaller number must be made to answer. Pour over them as much stock as will cover them, and let them stew gently till quite tender. Rub them through a sieve, and mix with them half a tumblerful of the liquor in which the shi-imps were boiled, and a little more stock, if necessary. Season the soup with cayenne

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