Tomato Soup with Croutons

Ingredients

• 1 can tomatoes
• Equal amount of water
• 8 whole cloves
• Salt and pepper
• 1 sliced onion
• 3 tablespoons sugar
• % stick of butter
• full tablespoon flour

Method

1. 1

   Cook for 1.5-2 hours.

2. 2

   Pick out cloves and strain through fine sieve.

3. 3

   Melt butter in pan, add flour, stir until smooth, and gradually add strained liquid, stirring constantly.

4. 4

   Let come to boil.

5. 5

   Cut small cubes of bread and fry in butter until brown.

6. 6

   When serving, add croutons.

7. 7

   Serves 4.

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 3. The excerpt below is the record exactly as published.

TOMATO SOUP WITH CROUTONS 1 can tomatoes 8 whole cloves Equal amount of water Salt and pepper 1 sliced onion 3 tablespoons sugar Cook for l%-2 hours. Pick out cloves and strain through fine sieve. Melt % stick of butter in pan and add full tablespoon flour

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