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Evelyn's Tomato Soup Evelyn Campbell Yield: 10 servings 3 cups canned tomatoes 3 Tbsp. butter 1 1/2 Tbsp. flour 1/2 tsp. sugar 1 1/2 tsp. salt 1 quart milk sprig of parsley 3/4 tsp. baking soda 1/4 tsp. pepper 1 1/2 onion sliced Cook tomatoes slowly with sugar, salt, parsley, soda, pepper, and onion for 10 minutes. Scald milk and thicken with flour and butter rubbed to a paste. Combine everything. Serve at once. |
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