Tomato Soup

Ingredients

• 1 pint stewed or canned tomatoes
• 1 bay leaf
• 1 pint water or stock
• 1 tablespoon butter
• 1 tablespoon flour
• Salt and pepper

Method

1. 1

   Put the tomatoes over the fire with the water, onion and bay leaf; cook slowly for one half hour; strain through a fine sieve; wash the saucepan; return the tomatoes to it and put again over the fire.

2. 2

   Add the butter and flour well rubbed together; stir until smooth; season to taste and serve with Croutons.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 18. The excerpt below is the record exactly as published.

TOMATO SOUP 1 piut stewed or canned tomatoes 1 bay leaf 1 pint water or stock 1 tablespoon butter 1 small onion 1 tablespoon flour Salt and pepper

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