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CREAM OF TOMATO SOUP

(Soups) - (The International Jewish Cook Book)







Cook one quart tomatoes (fresh or canned) with one pint water until
done, and strain through a sieve. Meanwhile melt two tablespoons of
butter, add two tablespoons of flour, add gradually one and one-half
cups of milk (or half cream and half milk), one teaspoon of salt, one
teaspoon of sugar, one-quarter teaspoon of pepper; add a little chopped
parsley and celery, and let this boil for fifteen minutes. Just before
ready to serve add one-fourth teaspoon of baking soda to the hot
strained tomatoes, pour gradually into the cream sauce stirring
constantly and serve at once.

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CREAM OF TOMATO SOUP

1/4 cup rice
1/3 cup chopped onion
2 tablespoons bacon drippings
2 cups tomatoes
2 teaspoons salt
1 teaspoon sugar
1/8 teaspoon paprika
1 tablespoon parsley
Wash rice, add 3 cups boiling water and boil 30 minutes. Cook onion in
pan with drippings until tender, but not brown; add tomatoes and boil
10 minutes; rub through strainer into boiled rice and water; add
seasoning and sprinkle with parsley. Add little chopped green pepper
if desired.









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