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Tomato Soup

Firm Ripe Tomatoes
2 Pints Scalded Milk
2 tblspn. Butter
1 dessertspoon Brown Sugar
1 dessertspoon Grated Onion
1 tablespoon Cornflour
Little Cayenne Pepper
Little Cellery Seed or Fresh Herbs
Scald tomatoes, slip off their skins and chop the pulp. Place 2 - 1/2 cups of the pulp in a pan with grated onion, sugar and celery seed, and cook to a puree over a medium heat. In another pan, melt the butter, blend in the cornflour, add the salt, pepper and cayenne. Stir well and constantly over a medium heat, gradually adding the milk. Bring to the boil and boil for a minute, then add the tomato puree, straining it into the sauce. Granish with finely chopped parsley.