Tomato Soup

Ingredients

• 1 oz. Brown & Polson’s “ Patent ’’ Corn Flour
• 2 oz. Margarine
• 2 oz. lean Ham or Bacon Trimmings
• 1 Onion
• 1 Carrot
• 1 stick Celery
• 1 small bunch of Herbs
• 2 lbs. Tomatoes
• 1 Tin of Tomatoes
• 1 pint liquor from Tomatoes
• to make up to 3 pints.
• Salt and Pepper.
• 2 tea-spoonfuls Castor Sugar.

Method

1. 1

   Melt the margarine and cook in it the chopped ham, sliced onion, carrot and celery.

2. 2

   Add the tomatoes (when using fresh tomatoes they should be sliced).

3. 3

   Cook for ten minutes, add the tomato liquor or stock, herbs and seasoning, and simmer till all the vegetables are tender (about one hour).

4. 4

   Remove the herbs and rub the soup through a sieve.

5. 5

   Return to the saucepan, bring to the boil, add the Corn Flour blended with a little cold water, and boil for a few minutes, stirring all the time.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 1. The excerpt below is the record exactly as published.

Tomato Soup For 6 to 8 persons. Time 13 to 2 hrs. 1 oz. Brown & Polson’s “ Patent ’’ Corn Flour. 2 oz. Margarine. 2 oz. lean Ham or Bacon Trimmings. 1 Onion, 1 Carrot, 1 stick Celery. 1 small bunch of Herbs. 2 lbs. Tomatoes, or 1 Tin of Tomatoes. 1 pint liquor from Tomatoes with stock or water to make up to 3 pints. Salt and Pepper. 2 tea-spoonfuls Castor Sugar.

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