TOMATO Soup

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Copyright © 2007

richforest

All Rights Reserved

 

PEA AND TOMATO SOUP.

 

Soak one pint of Scotch peas over night. When ready to cook, put into a quart of boiling water and simmer slowly until quite dry and well disintegrated. Rub through a colander to remove the skins. Add a pint of hot water, one cup of mashed potato, two cups of strained stewed tomato, and one cup of twelve-hour cream. Turn into a double-boiler and cook together for a half hour or longer; turn a second time through a colander or soup strainer and serve. The proportions

given are quite sufficient for two quarts of soup. There may need to be some variation in the quantity of tomato to be used, depending upon its thickness. If very thin, a larger quantity and less water will be needed. The soup should be a rich reddish brown in color when done. The peas may be cooked without being first soaked, if preferred.

 

KORNLET AND TOMATO SOUP.

 

Put together equal quantities of kornlet and strained stewed tomato, season with salt and heat to boiling; add for each quart one fourth to one half cup of hot thin cream, thicken with a tablespoonful of flour rubbed smooth in a little water, and serve. Cooked corn rubbed through a colander may also be used for this soup.

 

TOMATO SOUP -1

 

1-1/2 lbs. of tomatoes (or 1 tin of tomatoes), 1 oz. of butter, 3 pints of water (only 2 if tinned tomatoes are used), 2 oz. of rice, 1 large onion, 1 teaspoonful of herbs, pepper and salt to taste. Cut the tomatoes into slices, chop fine the onion, and let them cook with the water for about 20 minutes. Strain the mixture, return the liquid to the saucepan, and add the other ingredients and seasoning. Let the soup cook gently until the rice is tender.

 

TOMATO SOUP -2

 

1 tin of tomatoes, or 2 lbs. of fresh ones, 1 large Spanish onion or 2 small ones, 2 oz. of butter, pepper and salt to taste, 1 oz. vermicelli, and 2 bay leaves (these may be left out it desired). Peel the onion and chop it up roughly. Fry it brown with the butter in the saucepan in which the soup should be made. When the onion is browned add the tomatoes (the fresh ones should be sliced), the bay leaves and 3 pints of water; let all cook together for 1/2 an hour. Then drain the liquid through a strainer or sieve without rubbing anything through; return the soup to the saucepan, add seasoning and the vermicelli, and allow the soup to cook until the vermicelli is soft, which will take from 5 to 10 minutes.

 

 TOMATO AND MACARONI SOUP.

 

Break a half dozen sticks of macaroni into small pieces, and drop into boiling water. Cook for an hour, or until perfectly tender. Rub two quarts of stewed or canned tomatoes through a colander, to remove all seeds and fragments. When the macaroni is done, drain thoroughly, cut each piece into tiny rings, and add it to the strained tomatoes. Season with salt, and boil for a few minutes. If desired, just before serving add a cup of thin cream, boil up once, and serve immediately. If the tomato is quite thin, the soup should be slightly thickened with a little flour before adding the macaroni.

 

TOMATO CREAM SOUP.

 

Heat two quarts of strained, stewed tomatoes to boiling; add four tablespoonfuls of flour rubbed smooth in a little cold water. Let the tomatoes boil until thickened, stirring constantly that no lumps form; add salt to season. Have ready two cups of hot rich milk or thin cream. Add the cream or milk hot, and let all boil together for a minute or two, then serve.

 

TOMATO AND OKRA SOUP.

 

Take one quart of okra thinly sliced, and two quarts of sliced tomatoes. Simmer gently from one to two hours. Rub through a colander, heat again to boiling, season with salt and cream if desired, and serve.  Canned okra and tomatoes need only to be rubbed through a colander, scalded and seasoned, to make a most excellent soup. If preferred, one or two potatoes may be sliced and cooked, rubbed through a colander, and added.

 

TOMATO AND VERMICELLI SOUP.

 

Cook a cupful of broken vermicelli in a pint of boiling water for ten minutes. Turn into a colander to drain. Have boiling two quarts of strained, stewed tomatoes, to which add the vermicelli. If preferred, the tomato may be thickened slightly with a little cornstarch rubbed smooth in cold water before adding the vermicelli. Salt to taste, and just before serving turn in a cup of hot, thin cream. Let all boil up for a moment, then serve at once.

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