Melt butter, add flour. Cook remaining ingredients together twenty minutes. Press through a sieve and thicken with flour mixture. If tomato lacks flavor, season highly with Worcestershire sauce and Tabasco sauce.
Tomato Bisque Soup
- 1 can tomatoes
1 quart milk
2 tablespoons chopped onion
¼ cup flour
¼ cup butter
1½ teaspoons salt
1 teaspoon chopped parsley
¼ teaspoon soda
cayenne and celery salt
6 cloves
Melt butter, add onion, cook five minutes; add flour, milk and seasonings, cook in double boiler twenty minutes. Cook tomatoes, press through a sieve, add soda. Combine mixtures and strain. Serve immediately. If tomato is very acid, it may be necessary to add more soda to neutralize.
Tomato Soup with Stock
- 1 can tomatoes
2 tablespoons chopped onion
2 tablespoons flour
2 tablespoons butter
2 tablespoons green pepper
1 teaspoon lemon juice
1 sprig parsley
bit of bay leaf
2 cups brown stock
salt and cayenne
2 tablespoons horse-radish
¼ cup cooked macaroni cut in rings
Melt butter, add green pepper and onion, cook five minutes; add tomato, horse-radish, stock and seasonings. Thicken with butter and flour cooked together. Simmer ten minutes, strain, add macaroni and serve. This soup unstrained would be a purée.
Turnip Soup
- 2 cups hot mashed turnip
1 cup hot mashed potato
2 tablespoons flour
2 teaspoons salt
½ onion
4 cups scalded milk
4 tablespoons butter
⅛ teaspoon pepper