Tomato Soup

Ingredients

• Place a saucepan with 1 tablespoonful drippings, poultry fat, or butter
• add 2 tablespoonfuls fine-cut carrots
• the same of fine-cut onions
• the same of fine-cut celery
• add also 3 cloves
• 6 whole peppers
• 1 bay leaf
• and a small sprig of thyme
• then add 1 tablespoonful flour
• then add 1 can tomatoes
• add 1 quart of stock
• 1 teaspoonful sugar

Method

1. 1

   Place a saucepan with drippings or butter over the fire; add fine-cut carrots, onions, celery, cloves, whole peppers, bay leaf, and thyme; stir for 10 minutes.

2. 2

   Add flour, continue stirring for a few minutes; then add tomatoes and cook for 15 minutes.

3. 3

   Season with salt, pepper, and sugar; strain through a sieve; add stock, season to taste, and serve with fried bread or boiled spaghetti, rice, or tapioca.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 13. The excerpt below is the record exactly as published.

Tomato Sonp. — Place a saucepan with 1 tablespoonful drip- pings, poultry fat, or butter, over the fire; add 2 tablespoonfuls fine-cut carrots, the same of fine-cut onions and celery ; add also 3 cloves, 6 whole peppers, 1 bay leaf, and a small sprig of thyme ; stir this for 10 minutes over the fire ; then add 1 tablespoonful flour, continue the stirring for a few minutes ; then add 1 can tomatoes, stir, and let it cook 15 minutes ; season with 1 even tablespoonful salt, 1 even teaspoonful pepper, and 1 teaspoonful sugar; continue the boiling for a few minutes ; strain through a sieve ; add 1 quart of stock

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