Tomato and Rice Soup

Ingredients

• 4 tomatoes
• i pt. tinned
• i oz. butter
• 1 onion
• 2 oz. rice
• i qrt. white stock or water

Method

1. 1

   Chop the onion.

2. 2

   Sweat in the butter.

3. 3

   Cut the tomatoes into dice, and add with the boiling stock and rice (well washed).

4. 4

   Simmer gently for three quarters of an hour.

5. 5

   Season and serve.

As published

This recipe was extracted from Berridge House recipe book (1910), page 4. The excerpt below is the record exactly as published.

i qrt. white stock or water. Method. — Prepare the vegetables and cut into long strips ; sweat for five minutes in the dripping. Add bay leaf and boiling stock or water. Boil till carrot is tender. Blend the flour with the milk. Stir into the soup, boil well; season and serve. Tomato and Rice Soup 4 tomatoes or i pt. if seasoning, tinned, i oz. butter, 1 onion, i qrt. white stock or 2 oz. rice

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