Tomato Soup

Ingredients

• six or eight good sized tomatoes
• an onion shredded
• a tea-spoonful of dried basil
• a tea-spoonful of salt
• two cloves of garlic
• a table-spoonful of butter
• a dessert-spoonful of flour

Method

1. 1

   Simmer stock with tomatoes, basil, onion, garlic, and butter until soft.

2. 2

   Strain, then amalgamate with stock and thicken with flour.

3. 3

   Serve with croutons.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 263. The excerpt below is the record exactly as published.

six or eight good sized tomatoes. Make your stock from the Tomato Soup. , ^ .... soup meat, and as it is simmering, prepare the tomatoes as follows : — Choose an enamel-lined sauce-pan of a fair size, throw into it the tomatoes cut into quarters, a tea-spoonful of dried basil, an onion shredded, a tea-spoonful of salt, two cloves of garlic, and a table- spoonful of butter : cook the pieces of tomato until they are quite soft, stirring them about lest they catch at the bottom of the sauce-pan : as soon as they seem ready, turn them out upon a sieve, pick out the garlic, and commence working the tomatoes through the sieve and save the i^ulp in a bowl. When dinner time is at hand, you must amal- gamate the pulp and stock in the prescribed way : — Melt an ounce of butter at the bottom of a sauce-pan, work a MENU FOR A LITTLE HOME DINNER, 479 dessert-spoonful of flour

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