Tomato Soup

Ingredients

• Two pounds fresh or tinned tomatoes
• One ounce butter
• One ounce bacon
• One carrot
• One onion
• A stick of celery
• One quart tomato liquor and stock mixed
• One ounce tapioca groult

Method

1. 1

   Cut the bacon and vegetables into slices, and fry them in the melted butter.

2. 2

   Add the stock and salt, bring to the boil, and simmer from one and a half to two hours.

3. 3

   Rub through a hair sieve, return to rinsed pan, sprinkle in the groult, and cook until the grain is clear (about seven or ten minutes).

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 6. The excerpt below is the record exactly as published.

Tomato Soup. Two pounds fresh or tinned i tomatoes. )ne ounce butter. )ne ounce bacon. One carrot, one onion, a stick of celery. One quart tomato liquor and stock mixed. j Thickening. — To every quart of soup when served allow pne ounce tapioca groult. 22 PLAIN COOKERY RECIPES. Cut the bacon and vegetables into slices, and fry them in the melted butter. Add the stock and salt, bring to the boil, and simmer from one and a half to two hours. Rub through a hair sieve, return to rinsed pan, sprinkle in the groult, and cook until the grain is clear (about seven or ten minutes). Two pounds of potatoes. Two or three sticks of celery. One onion. Potato Soup. Two ounces butter. One quart meat boilings. Half-pint milk. Pepper and salt. Wash and slice the vegetables, and sweat them in the butter. Add the meat boilings, pepper and salt, bring to the boil, and simmer one and a half hours. Rub through a hair sieve. Return to rinsed saucepan. Add the milk, boil, and serve with dice of fried bread. Note . — With vegetable purees, dice of fried bread should be served. Puree of Carrot and Turnip. Preparation and method as for potato soup. Green Pea Soup. One pound green peas. Pepper and salt. Sprigs of mint and parsley. One pint boiling light stock. Put the peas, mint, parsley, and pepper and salt into the boiling stock, and cook till tender (about half an hour). ; Remove the mint and parsley, and rub the soup through a hair sieve. Return to rinsed pan and reheat. Note. — A handful of washed peapods may be put into the stock with the peas. If too thick, add a little milk after sieving. SOUPS. 23 Vegetable Marrow Soup. One pound vegetable marrow. One onion. Two sticks of celery. One ounce butter

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