Tomato Soup

Ingredients

• two ounces of fresh butter
• half a dozen fine tomatoes
• a quart of water, or the same quantity of clear broth
• the white part of a slice of bread
• the yolk of an egg
• a cup of milk

Method

1. 1

   Melt the butter and frizzle chopped shallots or onion.

2. 2

   Skin and slice the tomatoes, stew until dissolved.

3. 3

   Boil water or broth, add diced bread, then mix in the tomato mixture.

4. 4

   Strain, season, stir in beaten egg yolk mixed with milk, and let nearly boil before serving.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 8. The excerpt below is the record exactly as published.

Tomato Soup. Use either fresli or tinned tomatoes. Melt two ounces of fresli butter, and frizzle first a few chopped shallots, or one white onion. Next skin half a dozen fine tomatoes, and slice them into the butter, and stew them thus until quite dissolved. Have a quart of water, or the same quantity of clear broth, ready in the stewpan. When it boils throw in the white part of a slice of bread cut into dice. Add the con- tents of the smaller stewpan to this, let all simmer together for awhile, then pour through a strainer, rubbing the ingredients well that nothing good may be left behind. Return to the stewpan, season it well, stir in the yolk of an egg beaten up in a cup of milk

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