Tomato Soup with Vegetables, Very Fine

Ingredients

• three carrots
• three heads of celery
• four onions
• two turnips
• a tablespoonful of butter
• a slice of ham
• a half cup of water
• ten or twelve ripe tomatoes
• a half-dozen whole peppers

Method

1. 1

   Simmer chopped vegetables with butter and ham for an hour.

2. 2

   Add stock, boil, then add tomatoes and peppers.

3. 3

   Cook for another hour, strain, and serve with toasted bread.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 6. The excerpt below is the record exactly as published.

TOMATO SOUP WITH VEGETABLES. VEEY FINE. Ont small, three earrots, three heads of celery, four onions and two turnips ; put them into a saucepan with a tablespoonf ul of butter, a slice of ham and a half cup of water ; let them simmer gently for an hour ; then if a very rich soup is desired add to the vegetables two or three quarts of good soup stock, made by boiling a beef bone in three quarts of water until the méat is tender. Let ail boil together for half an hour, and then add ten or twelve ripe tomatoes and a half-dozen whole pep- per

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