Tomato Soup

Ingredients

• half a pint of tomato sauce
• one ounce of butter
• one rasher of bacon
• one carrot
• a piece of onion
• ten peppercorns
• two bay-leaves
• a pinch of cayenne
• two pounds of tomatoes
• three-quarters of a pint of boiling stock
• a dessert-spoonful of crushed sago

Method

1. 1

   Melt butter with bacon, add carrot, onion, peppercorns, bay leaves, and cayenne.

2. 2

   Cook without burning.

3. 3

   Add tomatoes and boil until thick.

4. 4

   Rub through a sieve, add boiling stock with sago, and bring to boil without allowing it to boil afterwards.

5. 5

   Serve with croutons.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.

Tomato Soup First make half a pint of tomato sauce, melt one ounce of butter in a saucepan and one rasher of bacon ; add one carrot and a piece of onion cut small, ten peppercorns, two bay-leaves, and a pinch of cayenne ; cook this over the fire without burning, or it will spoil the colour. When cooked, add two pounds of tomatoes either fresh or tinned, stir all these ingredients well, and let them boil till they thicken ; when boiled, rub through a sieve ; add very little salt. Have ready three-quarters of a pint of boiling stock, into which put a dessert-spoonful of crushed sago

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