Tomato Soup

Ingredients

• 4 lbs. tomatoes
• 2 onions
• 1 carrot
• 2 quarts of stock or broth
• pepper
• salt
• 2 oz. fresh butter
• a little roux

Method

1. 1

   Cut up the onions and carrot, place them in a stewpan with the butter, and lightly fry them.

2. 2

   Take the seeds out of the tomatoes, then put them in the stewpan with the fried onions and carrot, add the stock, pepper, and salt, and let them boil for 1 hour, occasionally stirring.

3. 3

   Add a little roux to thicken the soup, and strain through a fine hair sieve.

4. 4

   Serve very hot with small pieces of fried bread, sprinkled with chopped parsley.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 7. The excerpt below is the record exactly as published.

Tomato Soup — 4 lbs. tomatoes, 2 onions, 1 carrot, 2 quarts of stock or broth, pepper and salt and a little roux, 2 oz. fresh butter

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