Tomato Soup

Ingredients

• Half tin of tomatoes
• I quart of stock or water
• I carrot, sliced
• I onion, sliced
• 3 cloves.
• 3 or 4 peppercorns.
• I oz. butter
• T oz. flour
• J pint milk or cream
• I tea-spoonful salt

Method

1. 1

   Put tomatoes, with stock or water and vegetables, into a pan, and cook till soft; pour on to a sieve, and rub the pulp through with a wooden spoon.

2. 2

   Melt the butter in a pan, mix in flour, add milk or cream, slowly stirring all the time, then add soup, and stir till it boils; put in one or two lumps of sugar, add more seasoning if required, and serve.

Nutrition per serving

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 4. The excerpt below is the record exactly as published.

Tomato Soup Half tin of tomatoes. I quart of stock or water. I carrot, sliced. I onion, sliced. 3 cloves. ) 3 or 4 peppercorns. > Tied up in muslin. Small blade of mace, j I oz. butter. T oz. flour. J pint milk or cream. I tea-spoonful salt

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