Tomato Soup with Stock

Ingredients

• 1 quart Brown Stock
• 1 quart can tomatoes
• 4 teaspoon peppercorns
• 1 small bay leaf
• 3 cloves
• 3 sprigs thyme
• 1/4 cup flour
• Onion
• Carrot 1/4 cup each, cut in dice
• Celery cut in dice
• Raw ham
• Salt
• Pepper

Method

1. 1

   Cook onion, carrot, celery, and ham in butter 5 minutes; add flour, peppercorns, bay leaf, cloves, and thyme (2 cloves garlic, if desired) and cook 3 minutes.

2. 2

   Add stock and tomatoes; cover, and cook slowly 1 hour.

3. 3

   When cooked in oven, it requires less watching.

4. 4

   Rub through strainer, add hot stock.

5. 5

   Season to taste.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 61. The excerpt below is the record exactly as published.

TOMATO SOUP WITH STOCK 1 quart Brown Stock (p. 144) 14 cup flour 1 quart can tomatoes Onion 4 teaspoon peppercorns Carrot Y4 cup each, 1 small bay leaf Celery cut in dice 3 cloves Raw ham 3 sprigs thyme Salt

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