Tomato Bouillon

Ingredients

• 2 cups of tomatoes
• salt
• pepper

Method

1. 1

   Prepare like Vegetable Soup but omit carrots, turnips, parsnips, and potatoes.

2. 2

   Strain before serving.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 10. The excerpt below is the record exactly as published.

Tomato Bouillon—Like Vegetable Soup, but omit carrots, turnips, parsnips, and potatoes. and use 2 cups of tomatoes. Strain before serving. Omit parsley if desired. Cream Soups are made of vegetables or fish, with milk, and seasonings. Always thickened. Purees are made from vegetables or fish, forced through a strainer and retained in soup, milk, and seasonings. Generally thicker than cream soup. Sometimes White Stock is added. Bisques are generally made from shcil-fish, milk, and seasonings, and served with fish dice; made similarly to purees. Soups 25 Chowders are really a kind of stew, but are usually classed as soups. When served as a main course they should be fairly thick. Cream Soups—Delicious cream of vegetable soups can be made from almost any of the common vegetables by combining, in general, 24 of a cup of the vegetable pulp with a cup of thin white sauce. Press the vegetable, cooked until soft, through a strainer; heat it, and pour it into the hot thin white sauce. Let the mixture come to the boiling point, remove the pan from the heat, and whip the soup for a minute with an egg beater. Serve it at once. Cream of Celery Soup—Outer stalks and green leaves, or dried celery leaves may be used instead of fresh celery. Boil, force through coarse sieve, use 24 to 1 cup pulp to 1 cup thin white sauce. Cream of Carrot Soup—Press cooked carrots through coarse sieve. Use % to 1 cup pulp to 1 cup thin white sauce. Cream of Corn Soup—Make same as above. Sprinkle with finely chopped parsely. Cream of Baked Bean Soup—Put beans through sieve. Add thin white sauce. Cream of Pea Soup— Make like Cream of Carrot Soup. Rule for Thin White Sauce—To 1 tablespoon of melted butter, add 1 tablespoon of flour, 14 teaspoon of salt, and a dash of Blue Ribbon pepper

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