Tomato Soup without Meat

Ingredients

• one large can, or twelve fresh tomatoes
• one quart of boiling water
• two onions
• a small carrot
• half a small turnip
• two or three sprigs of parsley
• one even tablespoonful of salt
• one even tablespoonful of sugar
• half a teaspoonful of pepper
• a tablespoonful of butter
• two heaping ones of flour

Method

1. 1

   Boil tomatoes, water, onions, carrot, turnip, and parsley for one hour, adding more water as it boils away.

2. 2

   Season with salt, sugar, and pepper.

3. 3

   Cream butter with flour, add hot soup until it pours easily.

4. 4

   Boil together for five minutes, strain, and serve with toasted crackers or bread.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 62. The excerpt below is the record exactly as published.

e tablespoonful of butter to a cream ; add a heaping tablespoonful of flour or corn-starch, a saltspoonful of mace, and the same amount of white pepper. Stir into the boiling milk, and add to the soup. Let all boil a moment, and then pour into the tureen. Three eggs, beaten very light and stirred into the hot milk without boiling, make a still richer soup. The bones of cold roast chicken or turkey may be used in this way ; and the broth of any meat, if perfectly clear, can serve as foundation, though veal or chicken is most delicate. SOUPS. 125 Mock Turtle Soup. A calf's head is usually taken for this soup ; but a set of calf's feet and a pound of lean veal answer equally well. In either case, boil the meat in four quarts of water for five hours, reducing the amount to two quarts, and treating as stock for clear soup. Remove all fat, and put on the fire next day, half an hour before dinner, seasoning it with a saltspoonful each of mace, powdered thyme, or sweet marjoram and clove. Melt a piece of butter the size of a walnut in a small saucepan ; add a heaping tablespoonful of flour, and stir both till a bright brown. Add soup till a smooth thicken- ing is made, and pour it into the soup-kettle. Cut about half a pound of the cold meat into small square pieces, — dice they are called, — and put into the tureen. Make forcemeat balls by chopping a large cup of meat very fine ; season with a saltspoonful each of pepper and thyme ; mix in the yolk of a raw egg ; make into little balls the size of a hickory-nut, and fiy brown in a little butter. Squeeze the juice of half a lemon into the tureen with (or without) a wine-glass of sherry. Pour in the soup, and serve. If egg-balls are desired, make them of the yolks of two hard-boiled eggs rubbed fine. Add the yolk of a raw egg, a tablespoonful of melted butter, a saltspoon of salt and half a one of pepper, and flour enough to make a dough which can be easily handled. Roll out ; cut into little dice, and make each into a ball by rolling between the palms of the hands. Boil five minutes in the soup. Mutton Broth. Prepare and boil as directed for stock. The broth from a boiled leg of mutton can be used, or any cheap 126 SOUPS. pieces and trimmings from chops. One small turnip and an onion will give flavoring enough. On the day it is to be used, add to two quarts of broth half a cup of rice, and boil for half an hour. Chicken Broth. Even an old fowl which is unusable in any other way makes excellent broth. Prepare as in any stock, and, when used, add a tablespoonful of rice to each quart of broth, boiling till tender. A white soup will be found the most savory mode of preparation, the plain broth with rice being best for children and invalids. Tomato Soup without Meat. Materials for this soup are : one large can, or twelve fresh tomatoes ; one quart of boiling water ; two onions ; a small carrot ; half a small turnip ; two or thi-ee sprigs of parsley, or a stalk of celery, — all cut fine, and boiled one hour. As the water boils away, add more to it, so that the quantity may remain the same. Season with one even tablespoonful each of salt and sugar, and half a teaspoonful of pepper. Cream a tablespoonful of but- ter with two heaping ones of flour, and add hot soup till it will pour easily. Pour into the soup ; boil all together for five minutes ; then strain through a sieve, and serve with toasted crackers or bread. Hasty Tomato Soup. Simple but excellent. One large can of tomatoes and one pint of water brought to the boiling-point, and rubbed through a sieve. Return to the fire. Add half a teaspoonful of soda, and stir till it stops foaming. Sea- SOUBS. 127 son with one even tablespoonful of salt

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