Soup Recipes

TOMATO SOUP

Into a saucepan put one quart can of tomatoes and two
cups of broth from soup bones. To make this cover the bones and meat
with cold water and simmer slowly for several hours. Add to tomato and
stock a bit of bay leaf, one stalk celery cut in pieces, six
peppercorns, a level teaspoon of salt and a rounding teaspoon of sugar.
Cook slowly until tomato is soft. Meanwhile put a rounding tablespoon of
butter in a small saucepan and when melted and hot turn in a
medium-sized onion cut fine. When this has cooked slowly until yellow,
but not browned, add enough of the tomato to dilute it, then turn all
back into the larger saucepan. Mix and press through a strainer to take
out the seeds and bits of vegetables, reheat, and serve with small
croutons.

Italian Food