Tomato Soup with Vegetables. Very Fine

 

Tomato Soup with Vegetables. Very Fine. 

Ingredients

• Three carrots
• Three heads of celery
• Four onions
• Two turnips
• Butter
• Slice of ham
• Soup stock

Directions

1. Cut small, three carrots, three heads of celery, four onions and two turnips
2. Put them into a saucepan with a tablespoonful of butter, a slice of ham and a half cup of water.
Let them simmer gently for an hour.
3. Then if a very rich soup is desired add to the vegetables two or three quarts of good soup stock. (made by boiling a beef bone in three quarts of water until the meat is tender).
4. Let all boil together for half an hour, and then add ten or twelve ripe tomatoes and a half-dozen whole peppers.
5. Cook for another hour or so.
Strain through a sieve or coarse cloth.
6. Serve with toasted or fried bread cut in bits in the tureen. This is an elegant family soup, particularly nice in summer when the vegetables are fresh.

Source — La Cuisine Creole
Prepared by F.F. Hansell & Bro.,Ltd.
Louisiana Anthology
July 16, 2019