Tomato Soup

Ingredients

• 2 quarts soup stock
• 1 cupful stewed tomatoes
• 1 small cupful of minced vegetables
• 6 cloves
• 1 tablespoon minced parsley
• Salt and pepper to taste
• Little flour for thickening

Method

1. 1

   Take out the meat from the soup stock, strain it, and into the soup pot.

2. 2

   Cut carrot, turnip, and onion into small dice and add them.

3. 3

   Let cook till done, then add the cloves, cup of tomatoes, pepper, salt, thickening, and parsley last.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 59. The excerpt below is the record exactly as published.

Tomato Soup. 2 quarts soup stock. 1 cupful stewed tomatoes* 1 small cupful of minced vegetables. 6 cloves. 1 tablespoon minced parsley. Salt and pepper to taste. Little flour for thickening

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