Tomato Soup

Ingredients

• slice the tomatoes
• a little melted butter
• cut up a carrot
• slice an onion
• a dessert-spoonful of potato flour
• add salt
• add pepper
• a pinch of cayenne
• add boiling water

Method

1. 1

   Slice the tomatoes into melted butter in a deep stewpan; cook gently for at least half an hour.

2. 2

   In a separate vessel, frizzle the carrot and onion until tender.

3. 3

   Strain the tomatoes to keep out skins and seeds, return the pulp to the stewpan, add boiling water to make sufficient quantity.

4. 4

   Mix potato flour with cold water and stir in, then add salt, pepper, and cayenne to taste.

5. 5

   Let the soup boil up once, then stir in the carrots and onion.

6. 6

   Serve hot with fried croutons at the bottom of the tureen.

Nutrition per serving

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 49. The excerpt below is the record exactly as published.

Tomato Soup is one o£ the most delicious and most easily prepared. For this, slice the tomatoes into a little melted butter in a deep stewpan ; let them cook gently at least half an hour, and meanwhile cut up a carrot into rounds an eighth of an inch in thickness, also slice an onion thinly, and frizzle these till tender through in a separate vessel. Next strain the tomatoes through a sieve to keep out skins and seeds, return the pulp to the stewpan, add boiling water to make sufficient quantity ; mix a dessert-spoonful of potato flour with a little cold water, and stir this in, then add salt, pepper, and pinch of cay- enne, according to taste ; let the soup boil up once, then stir in the carrots and onion. It may simmer gently for a time, or be served at once, as is required. A few fried croutons of bread should be put at the bottom of the tureen. This soup should be very hot and piquant. With the same puree of tomatoes before men- tioned as a foundation, we may, with little trouble, make a truly vegetarian dish, and one which is very pretty to look at. After making the puree smooth, thick, and savoury, pour it TOMATOES. 149 into a fancy dish^ and keep liot while tlie '^snow- balls '' are made. Boil a pint of milk witli a pincli of salt ; beat to a stiff froth the whites of two eggs also with a pinch of salt_, then drop this snow by small spoonfuls into the boiling milk ; they will swell out, and take but a few moments to cook. Lift them carefully out, let all the milk drain from them, then set on the red puree, and put a sprig of green parsley in the centre of each. This is called " Snowballs in Tomatoes,'^ and is a very effective dish. Stuffed Tomatoes are great favourites with many people. The tomatoes used in this way should be of a fair size. Remove the core and a small portion of the inside, then fill up with forcemeat, sausage- meat, or any nice mince well seasoned. Place them in a well buttered baking-tin, sprinkle a few bread raspings over the top of each, then bake for ten or fifteen minutes, but do not allow the tomatoes to fall. Tomatoes are very good if simply baked with a little butter, and salt and pepper, but if done au gratin they are better still. I50 TOMATOES. After buttering the bottom of the dish^ sprin- kle upon it a few bread-crumbs^ finely chopped parsley, and chives or shallot, then the tomatoes — the core removed — and cover with the same ingredients, having a few more bits of butter for the top of all. Bake for twenty minutes. Again, with a dish of cauliflower and maca- roni, if dressed in the usual manner, and a puree of tomatoes used in place of white sauce, the change would be found very acceptable. A sliced tomato is a great improvement to any salad, and the smaller ones should always be set on one side for decorative purposes. In a cool place they will keep for some time. For a cold dish, and a very refreshing one, a Tomaio Mayonnaise is excellent. If possible, skin the tomatoes, cut them in half, set them in a glass dish, and put on the ice or in a very cold place for half an hour. Make the mayonnaise with the yolks of two hard- boiled eggs and a tablespoonful of vinegar, beaten together to a cream, a pinch of salt and a teaspoonful of made mustard with a pinch of cayenne

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