Tomato Soup

Ingredients

• two pounds of tomatoes
• two quarts of standard broth
• butter
• flour
• bacon
• carrot
• onion
• tincture of pepper
• cayenne

Method

1. 1

   Stew the tomatoes in a mirepoix-roux of butter, flour, bacon, carrot, onion, pepper, and cayenne.

2. 2

   Add standard broth, pass through a sieve to remove peels and seeds, and create a puree.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 110. The excerpt below is the record exactly as published.

Tomato Soup). — This soup, a favourite of the Americans, so that some call it k V Americaine, is really expanded tomato- sauce. The love-apples have to be stewed in a mirepoix- roux of butter, flour, bacon, carrot, onion, tincture of pepper and cayenne, all fried together. The standard broth is then added. Two pounds of tomatoes in slices and two quarts of standard broth

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