A very rich tomato soup, free from visible pips or flesh, with milk or cream, now usually slightly sweetened with sugar.
Original Receipt from Cassell's Vegetarian Cookery, 1891
Tomato Soup - This is a very delicate soup, and the endeavour should be to try and retain the flavour of the tomato. Slice up an onion, or better still two shallots, and fry them in a little butter, to which can be added a broken-up, dried bay-leaf, a saltspoonful of thyme, and a very small quantity of grated nutmeg, Fry these in a little batter till the onion begins to turn colour, and then add a dozen ripe tomatoes from which the pips have been squeezed. Moisten with a very little stock or water, and let them stew till they are tender, then rub the whole through a wire sieve. The consistency should be that of pea soup. Add a little butter to soften the soup), and flavour with pepper and salt.
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