Tomato Soup

Ingredients

• 2lb. fresh tomatoes
• I carrot
• 1 onion
• a pint of white stock or water
• 14 oz. flour
• # pint of milk
• salt and pepper

Method

1. 1

   Slice tomatoes, carrot, and onion into a saucepan.

2. 2

   Add herbs, salt, pepper, and stock or water.

3. 3

   Simmer until tender.

4. 4

   Rub through a fine sieve.

5. 5

   Bring to boil, add flour blended with stock or water, stir until boiling, and simmer for 3 minutes.

6. 6

   Add milk and sugar to taste, re-heat but do not boil.

As published

This recipe was extracted from Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 8. The excerpt below is the record exactly as published.

TOMATO SOUP Slice into a saucepan 2lb. fresh tomatoes, I carrot, 1 onion. Add a small bunch of fresh herbs, salt and pepper and a pint of white stock or water. Simmer until tender. Rub through a fine wite sieve. Bring to the boil. Add 14 oz. flour blended with a little stock or water. Stir until boiling. Simmer for 3 minutes. Add # pint of milk

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