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SYDNEY SOUP

(Soups.) - (The Art Of Living In Australia)







1/2 doz. Tomatoes--2d.

1 Carrot

2 Small Onions

12 Peppercorns

1 fagot Herbs

1/2 teaspoon Salt

2 quarts Stock--1 1/2d.

1 oz. Butter--1d.

1 oz. Cornflour and 1/2 oz. Tapioca--1d.

1 cup of Green Peas--2d.

Curry Powder

1/2 teaspoonful of Sugar--1/2d.

Total Cost--8d.

Time--One Hour.

Put the butter into a saucepan, slice up the onions and carrot and fry
them in it with the herbs, peppercorns, and a good pinch of curry
powder. Mix the cornflour with a little stock and pour it over. Slice
up the tomatoes and add them to the boiling stock; stir until it boils,
and then simmer slowly for an hour. Rub through a sieve and return to
the saucepan. Add the salt, sugar, and the tapioca; stir until this
becomes transparent and thickens the soup. Put in a cupful of cold
boiled peas; boil up and serve.











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