Tomato Soup with Stock
A dish that starts with tomatoes and finishes with peppercorns.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 1 quart Brown Soup Stock
- 1 can tomatoes
- ½ teaspoon peppercorns
- 1 small bay leaf
- 3 cloves
- 3 sprigs thyme
- 4 tablespoons butter
- ⅓ cup flour
- Onion, Carrot, Celery, Raw ham — ¼ cup each, cut in dice
- Salt
- Pepper
Make it lactose-friendly
- 4 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Melt the butter in a pot. Add the onion, carrot, celery, and raw ham (¼ cup each, cut in dice) and cook in the butter for 5 minutes.
- Add the flour, peppercorns, bay leaf, cloves, and thyme, and cook for 3 minutes.
- Add the tomatoes, cover, and cook slowly for 1 hour. The soup can also be cooked in the oven, which requires less watching.
- Rub the mixture through a strainer.
- Add the hot Brown Soup Stock and season with salt and pepper.
Nutrition (estimated, per serving)
| Calories | 236 |
|---|---|
| Protein | 7.7 g |
| Fat | 14.6 g |
| Carbs | 18.6 g |
| Fiber | 1.0 g |
| Sodium | 347 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States