Tomato Soup

Ingredients

• some tomatoes
• a dessert-spoonful of flour
• some stock
• pepper
• salt
• a wineglassful of pale sherry
• a small quantity of Nepaul pepper
• some crusts which you have fried in butter

Method

1. 1

   Boil the tomatoes and pass them through a sieve.

2. 2

   Brown butter with flour, pour in stock, then add tomatoes, pepper, and salt.

3. 3

   Once boiled, add sherry and Nepaul pepper, pour over fried crusts, and serve.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 64. The excerpt below is the record exactly as published.

Tomato Soup. Boil some tomatoes and pass them through a sieve. Brown some butter with a dessert-spoonful of flour. Pour in some stock; then put in the tomatoes, with pepper and salt. When the whole has boiled up thoroughly, add a wineglassful of pale sherry and a small quantity of Nepaul pepper, pour the whole on to some crusts which you have fried in butter

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