Tomato Soup

Ingredients

• 2}/2 c. cooked tomatoes (1 can)
• 2 c. water
• 12 pepper berries
• 4 cloves
• Piece 1 bay leaf
• 1 tb. chopped onion
• 2 T. sugar
• 3 tb. flour
• 1 T. salt
• 2 tb. butter

Method

1. 1

   Simmer first seven ingredients for 20 minutes.

2. 2

   Press through a sieve (there should be 1 quart).

3. 3

   Finish as a cream soup.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 34. The excerpt below is the record exactly as published.

tb. flour. 1 T. salt. 3^ T. celery salt. 2 tb. butter. 1. Cook rice in stock until soft. 2. Add seasonings to tomatoes; simmer 20 mins. 3. Combine stock and tomatoes; rub through a sieve. 4. Finish as a cream soup. CREOLE SOUP. 3 tb. butter. 2 tb. chopped green peppers. 1^ tb. chopped onion. 4 tb. flour. 3 c. brown stock. 13^ c. tomatoes, 1 T. salt. Pepper. Cayenne. l}/2 tb. horseradish. }4 T. vinegar. 2 sticks macaroni. 1. Cook peppers and onion in butter 5 mins. 2. Add flour, blend thoroughly; add stock and tomatoes; simmer 15 mins. 3. Press through a sieve; season; reheat. 4. Add horseradish, vinegar and macaroni, cooked and cut in rings. SOUPS 113 MULLIGATAWNY SOUP. 3 tb. butter. }/i c. each, carrot, onion, celery. 1 apple. 1 c. raw chicken, diced. }4 c. flour. 2 cloves. 1 blade mace. T. pepperberries. 1 spray parsley. 1 T. curry powder. 5 c. white stock. 1 c. tomatoes. Salt, pepper and cayenne. 1. Wash, pare and cut vegetables and apples in small pieces. 2. Cook, with the chicken, in fat until brown. 3. Add flour and seasonings; blend thoroughly. 4. Add stock and tomato; simmer 1 hour. 5. Press through a sieve; reserve chicken. 6. Add chicken to soup; season; serve with cooked rice or macaroni. THICKENED SOUPS WITHOUT STOCK TOMATO SOUP. 2}/2 c. cooked tomatoes (1 can). J^c. 2 c. water. 2 12 pepper berries. 1 4 cloves. Piece 1 bay leaf. 3^T. 1 tb. chopped onion. MT. 2 T. sugar. IT. 3 tb, flour. f.g. 1 T. salt

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