Tomato Soup

Ingredients

• a carrot
• an onion
• a slice of raw ham
• a clove
• half an ounce of butter
• an ounce of flour
• a quart of tomatoes
• a pint of consomme

Method

1. 1

   Slice carrot and onion, add ham and clove, sauté in butter until colored.

2. 2

   Mix in flour, add tomatoes, and boil for 30 minutes.

3. 3

   Strain, season, return to heat with consomme, boil for 5 minutes, and add butter.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 13. The excerpt below is the record exactly as published.

Tomato Soup. Cut a carrot and an onion in slices, add a slice of raw ham and a clove, and put into a saucepan with half an ounce of butter. As soon as your vegetables begin to color slightly, mix well with them an ounce of flour, add a quart of tomatoes, and boil for thirty minutes. Strain, then season with salt and pepper, put again on the fire, add a pint of consomme

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