Thursday, July 20, 2017

Tomato Soup


  • 1 ounce of ham
  • 1 little carrot
  • 1 onion
  • 2 ounces of butter
  • 1 bay leaf
  • A few peppercorns
  • 2 tablespoons of flour
  • 1 quart of broth (stock)
  • 1 quart of canned tomatoes
  • 2 ounces of brown sugar
  • Salt and pepper, to taste


  1. Cut ham, carrot, and onion into thin slices
  2. Place cut ingredients into a stew pan with butter, bay leaf, and peppercorns
  3. Add flour and stir together over a fire until the color is a light brown
  4. Moisten the mixture with broth, or stock, and continue stirring over a slow fire
  5. Add canned tomatoes
  6. Season with salt, pepper, and brown sugar
  7. Strain the mixture and boil ingredients together for one hour.
Source — Cooking in Old Creole Days.
Prepared by Austin Snider
Louisiana Anthology
July 21, 2017

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