Tomato Soup (Soupe aux Tomates)

Ingredients

• 1 tin of tomatoes
• 2 to 3 pts. second stock
• 1 onion
• £ carrot
• £ turnip
• 1 stick of celery
• A bunch of herbs
• 1 oz. butter
• 2 oz. lean ham or a small ham bone
• 12 black peppercorns
• A small blade of mace
• 1 lump of sugar
• 1 oz. crushed tapioca
• A squeeze of lemon juice
• Salt to taste

Method

1. 1

   Melt butter in a saucepan, add carrot, turnip, onion, celery, herbs, and ham.

2. 2

   Cook for a few minutes without browning.

3. 3

   Add tomatoes and stock, season, and simmer for about 2 hours.

4. 4

   Remove herbs and sieve the soup.

5. 5

   Return to saucepan, bring to boil, add tapioca, and cook until transparent.

6. 6

   Adjust seasoning and serve.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 90. The excerpt below is the record exactly as published.

Tomato Soup (Soupe aux Tomates) 1 tin of tomatoes or 2 lbs. fresh tomatoes. 2 to 3 pts. second stock. 1 onion. £ carrot. £ turnip. 1 stick of celery. A bunch of herbs. 1 oz. butter. 2 oz. lean ham or a small ham bone. 12 black peppercorns. A small blade of mace. 1 lump of sugar. 1 oz. crushed tapioca. A squeeze of lemon juice. Salt to taste

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