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 canned tomatoes and the stock or water in a saucepan and set on the fire.
- Cook the minced carrot and minced onion slowly in the butter for twenty minutes.
- Press the butter out of the vegetables and put the vegetables into the soup.
- Put the flour into the butter remaining in the pan and stir until smooth and frothy, then add it to the soup.
- Mix the corn-starch with four tablespoonfuls of cold water and stir into the soup.
- Add the salt, pepper, sugar, and cloves, and simmer for one hour.
- Strain the soup.
- 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