Portuguese Soup
3 tomatoes
1 Spanish onion
A small bunch of herbs
2 large slices of stale bread
1 oz. grated cheese (parmesan)
1 quart hot water
1 oz. butter
Cut up the tomatoes and onions. Fry a light brown in butter. Put them in a stew-pan and cover with a quart of hot water. Let it boil, and then stand aside to simmer for half-an-hour. Strain off the liquid. Rub the vegetables through a coarse sieve. Return to the fire, season, and make very hot. Break up the bread and put it in the bottom of a hot soup tureen. Sprinkle a little of the grated cheese upon it. Pour the soup over it. Sprinkle the rest of the cheese on the soup.