Tomato Soup

Ingredients

• 5 or 6 large tomatoes or 10 small ones
• 1 pint water
• 1 large onion or 2 small ones
• 1 small teaspoon sugar
• 1 teaspoon salt
• 1 berkono or a pinch of black pepper
• 1 teacup hot stock or milk

Method

1. 1

   Wash the tomatoes, cut them in quarters, also the onion, and put them in the saucepan with the salt, pepper, sugar.

2. 2

   Pour on the cold water and set on a slow fire; when it has reached boiling point, set it aside and cook very slowly for an hour and a half.

3. 3

   Five minutes before serving, strain the soup through the sieve, return it to the saucepan and add the hot stock or milk.

Nutrition per serving

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 19. The excerpt below is the record exactly as published.

Tomato Soup. (1). 5 or 6 large tomatoes or 10 small ones. 1 pint water. 1 large onion or 2 small ones. 1 small teaspoon sugar. 1 teaspoon salt. 1 berkono or a pinch of black pepper. 1 teacup hot stock or milk

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