Tomato Soup Recipe
Tomato Soup Recipe with Tomatoes, Onion, Butter, Herbs, Spices, Bacon, Tapioca, Stock, Milk and Tomato Ketchup.
INGREDIENTS
1 Onion
1 oz (25g) Butter
1 lb (450g) Ripe Tomatoes
Sprig of Parsley & Thyme
1 Rasher of Lean Bacon, finely chopped
1 oz (25g) Crushed Tapioca
2 Cloves
4 Peppercorns
1 pint Beef Stock
3/4 pint (450ml) Milk
1 tablespoon Tomato Ketchup
1 tablespoon Flour
Salt & Pepper
METHOD
Peel and slice the onion. Fry it for five minutes in the butter, add the tomatoes cut into quarters, the parsley & thyme finely chopped, the bacon, tapioca, cloves, peppercorns and a good sprinkling of salt & pepper. Pour in the stock and simmer for forty five minutes. Rub through a sieve (or blend). Return the soup to the saucepan. Mix the flour to a very thin paste with the milk, add it and stir while it simmers for 5 minutes. Heat the remainder of the milk, and pour it into the soup. Add the tomato ketchup, simmer for 10 minutes, then serve.
Enough for 4 people.
Based on the Tomato Soup recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).