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Tomato Bouillon with Oysters

A dish that leans on tomatoes and chopped onion.

Soups With Meat Stock

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 can tomatoes
  • 1420 ml bouillon
  • 15 ml chopped onion
  • ½ bay leaf
  • 6 cloves
  • 2 ml celery seed
  • 2 ml peppercorns
  • 470 ml oysters

Steps

  1. Mix all ingredients except oysters, and boil twenty minutes. Strain, cool, and clear. Add parboiled oysters, and serve in bouillon cups with small croûtons.

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States