Tomato Soup

Ingredients

• two quarts of stock
• one can of tomatoes
• season to taste

Method

1. 1

   Use tomatoes instead of vegetables in stock, boil, sieve, and thicken slightly.

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 6. The excerpt below is the record exactly as published.

Tomato Soup — Let one can of tomatoes get hot, add a bit of soda. Have hot one quart of fresh milk, rub the tomatoes through a sieve and add the liquid to the milk. Be sure they are both hot but neither must boil or they will curdle. Use a large piece of butter, and salt and white pepper to taste. Thicken slightly and serve with crackers or corntons. This is delicate and a most excellent soup. 18 Oyster Soup— Put two quarts of milk on in a double-boiler, when hot add butter the size of an egg, one teaspoonful of sugar, salt and pepper tor taste. Take one quart of oysters with their juice, skim the oysters out of their juice, put them into a hot dish, let the juice boil, then pour it over the oysters and let stand one minute covered tight. Then pour the boil- ing milk ov6r the oysters and serve in hot plates or bowlls with oyster crackers. Potato Soup — Boil one dozen potatoes done, mash through a colander. Add one quart of fresh milk. Butter, salt and pepper to taste. Brown three table- SDOonfuls of flour in one of butter, stir in the soup, season with parsley or celery. Last of all add two well-beaten eggs. Serve hot. Eggs may be left out or boiled hard and cut in slices and put in the soup. Tomato Soup— Make according to any other soup made of stock, only, instead of a number of vegetables, you use tomatoes for the principal vegetable. To two quarts of stock add one can of tomatoes or six whole ones, let boil one hour, rub through a sieve, return to the fire and thicken a little. Season to taste

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