Tomato Soup (commonly called Portugaise)

Ingredients

• two pounds of tomatoes
• two ounces of butter
• one onion finely chopped
• one teaspoonful of castor sugar
• a little salt
• a large tablespoonful of flour
• two quarts of meat stock

Method

1. 1

   Remove stalks from tomatoes, blanch in boiling water, peel, and cut in half.

2. 2

   In a stewpan, melt butter with onion, add sugar and salt, then flour.

3. 3

   Mix in tomatoes and stock, boil briskly, then simmer for one hour.

4. 4

   Skim and pass through a fine sieve, season, and serve.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 9. The excerpt below is the record exactly as published.

two ounces of butter, place them over a brisk fire, stirring occasionally, until very little liquid remains; then add two tablespoonfuls of flour, stirring it well in; then pour over three quarts of stock, adding a quart of young and fresh green peas; half an hour's boiling will suffice for this delicious soup, and the flavor of the vegetables will be fully preserved; season with a teaspoonful of salt, and two of sugar. Scotch Cock-a-Leekie. Trim two or three bunches of fine winter leeks, cutting off the roots and part of the heads, then split each in halves lengthwise, and each half into three, which wash well in two or three waters, then put them into a stewpan, with a stock pre- viously made, and a fowl trussed as for boiling; let the whole simmer very gently for three hours, keeping it well skimmed, seasoning a little if required; half an hour before serving add two dozen French plums, without breaking them; when ready to serve, take out the fowl, which cut into neat pieces, place them in a tureen, and pour the leeks and broth over, the leeks being then partly in puree; if too thick, however, add a drop more broth or water. Should the leeks happen to be old and strong, it would be better to blanch them five minutes in a gallon of boiling water previous to putting them in the stock. Although an old cock is usually used in Scotland for the above purpose, I prefer a young fowl; but should an old one be most handy, stew it a long time in the stock. This soup will keep good several days, and would improve by warming a second time. Julienne Soup. This soup is entirely the hereditary property of France, and * See page n. STANDARD COOKERY. 9 is supposed to be so called from the months of June and July, when all vegetables are in full season ; and to make it as origin- ally made, a small quantity of every description of vegetables should be used, including lettuce, sorrel, and tarragon ; however, some few sorts of vegetables, mixed together, make a most es- timable soup. Weigh half a pound of the vegetables in fair proportions to each other; that is, carrots, turnips, onions, celery, and leeks, which cut into small fillets an inch in length and of the thickness of a trussing-needle ; when done, wash, dry, and pass them in butter and sugar as before, add two parts of clear soup, adding, just before it is done, a little sorrel, cabbage- lettuce, and chervil or peas, if handy, but it will be excellent without either. Consomme Alexandra. Have a quart of excellent consomme ready; add, in order to thicken slightly, three tablespoonfuls of poached tapioca, very clear. Put the following garnish in the soup tureen ; one tablespoon- ful of white chicken meat cut in fine julienne-fashion, one table- spoonful of small chicken quenelles, and one tablespoonful of lettuce, blanched. Over this pour the boiling consomme and serve at once. Tomato Soup (commonly called Portugaise). Take two pounds of tomatoes, remove stalks and wipe well. Get a large bowl full of boiling water, and drop four toma- toes at a time therein, leaving for twenty seconds; remove quickly. Do this until all the tomatoes have been dealt with. This is done in order to remove the skins easily. Peel tomatoes and cut in two; remove seeds. Take a stew- pan to hold four quarts of liquid, put therein two ounces of but- ter, one onion finely chopped and melt together for three min- utes to heat only but not to color, otherwise the soup will be spoiled, adding one teaspoonful of castor sugar, and a little salt; remove from the fire and add large tablespoonful of flour. Drop all the tomatoes into the mixture, mix well together with two tablespoonfuls of Mirepoix. Then add two quarts of meat stock

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