Monday, July 17, 2017

Simple, Clear Tomato Soup


  • 2 Tomatoes
  • Onion, cut into strips
  • Clear broth
  • 1 egg


  1. Boil tomatoes in water with onion and butter thoroughly
  2. Drain water
  3. Add tomatoes (and optionally onion) to clear stock
  4. Add 1/2 of egg white to clear stock
  5. Let stand to desired taste
  6. Pass through washed cheesecloth
  7. Add basil, salt, and pepper to taste

Source — Cooking in Old Creole Days.
Prepared by August Vidacovich
Louisiana Anthology
July 17, 2017

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