Tomato Soup (1)

Ingredients

• Slice 3 Spanish onions
• 1 dozen sliced tomatoes
• 10 breakfastcups boiling water
• a blanched head of celery
• a carrot sliced
• ^ teacup cream
• pepper and salt

Method

1. 1

   Fry onions in butter until brown, then remove.

2. 2

   Fry tomatoes, add to onions with boiling water, celery, and carrot.

3. 3

   Boil gently for 2 hours, then pulp through a sieve, return to pot, add cream, and serve over toasted bread.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 23. The excerpt below is the record exactly as published.

Tomato Soup (1). Slice 3 Spanish onions, and fry in butter until brown. Remove them, and fry 1 dozen sliced tomatoes or 1 tin tomatoes just sufficient to heat through, then put tliem with the onions and their gravy into a pot, ,add 10 breakfastcups boiling water, a blanched head of celery cut down, a carrot slicerl, and boil gently for 2 hours. Hien pulp the whole through a hair sieve, rinse out pot, return strained soup to it, add ^ teacup cream, and servo over small squares of toasted bread. on. Boil 2 tablespoonfuls of wliole rice in water, with a lump of butter in it. When ready add tliis pur6e to strained soup and serve hot. Tomato Soup (2>. For the stock, use the liquor in which tripe and onions were boiled ; when cold it will be quite a jelly. Put the stock in a pan, add 2 packets of Edwards’ Dessicated Soup (brown), stir occasionally till dissolved, add a tin of bnused tomatoes (as are sold for soup). Boil 1 hour or longer, strain through a sieve to' remove skins and seeds. Return to pan, add pepper and salt

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