Tomato Soup.
A dish where canned tomatoes and sugar do the work.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 470 ml canned tomatoes
- 240 ml stock or water
- 1 teaspoonful of salt
- 1/5 teaspoonful of pepper
- 1 teaspoonful of sugar
- 1 tablespoonful of minced carrot
- 2 tablespoonfuls of minced onion
- 2 tablespoonfuls of butter
- 1 tablespoonful of flour
- 1 heaped teaspoonful of corn-starch
- 2 whole cloves
Make it lactose-friendly
- 2 tablespoonfuls of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Put the tomato and stock in a saucepan and set on the fire. Cook the vegetables slowly in the butter for twenty minutes; then press out the butter and put the vegetables in the soup. Into the butter remaining in the pan put the flour, and stir until smooth and frothy; then add to the soup. Mix the corn-starch with four tablespoonfuls of cold water, and stir into the soup. Add the other ingredients, and simmer for one hour. Strain, and serve with toasted or crisped bread.
Nutrition (estimated, per serving)
| Calories | 472 |
|---|---|
| Protein | 11.1 g |
| Fat | 3.8 g |
| Carbs | 98.7 g |
| Fiber | 8.4 g |
| Sodium | 609 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States