Tomato Soup II
Catkin (Pixabay License)

Tomato Soup II

Ingredients

Directions

  1. Prepare and cut up the vegetables, boil all for half an hour in 1/2 pint water, and then pulp through a sieve.
  2. Warm the dripping in a stew-pan, stir the flour in smoothly, pour the pulped vegetables and stock on to it slowly, and let all thicken over the fire.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Soup

Measure: avoirdupois

Ingredient: stock, tomato, leek, carrot, turnip, pepper, salt, thyme, bay leaf, parsley, dripping, flour

Equipment: measuring cups, measuring spoons, knife, pot, stove, sieve

See Also

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