Farmhouse Cream of Tomato Soup
Recipe from The 1918 Fanny Farmer Cookbook
AmericanOtherEasy30 minBy Northstar
Ingredients
Servings
4
- 3.5 lb (1.58kg) of ripe tomatoes (skinned & chopped)
- 1 large onion (fine diced)
- 1 celery stalk (chopped fine)
- 1 small potato (fine diced)
- 1 tbl spoon tomato puree
- 1 ½ pints (0.70 ltrs) chicken stock
- ¼ tbls smoked paprika
- 1 tbls white sugar
- 7 fl oz (0.20) double cream
- ¼ tbls crushed black pepper
- 2 slices of smoked bacon (optional)
- Dollop of butter & splash of cooking oil
Instructions
- 1
Prepare the tomatoes by crossing with a knife lightly along the bottom, then adding to boiling water for about 1 minute. Remove and peel away the skins. Chop ready to add to stock.
- 2
In a large heavy bottomed pan, heat the butter and oil then add the diced onion, pepper and paprika. Cook for two minutes, do not allow onion to color.
- 3
Add the stock along with the chopped celery, potato, chopped tomatoes and sugar.
- 4
Add the bacon rashers (optional) and boil for approx 40 mins.
- 5
Remove bacon rashers if added, then leave to cool.
- 6
When cooled, blitz in a blender and re-heat, adding the cream and mixing thoroughly before serving.
Tags
classicamericanfanny-farmer