Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Sowerby Soup
Soups
Yorkshire

Tomato and onion stewed in vegetable stock and thickened with oatmeal.

The origin of this soup is not known, but the low-cost ingredients and use of oatmeal suggest that it may be associated with 'The Thirsk and Sowerby Soup Kitchen'. This was a particularly active institution for distributing food to the needy, established in 1881 and operated from the kitchens of the Royal Hotel, Market Place in Thirsk.



This version known at least since 'Traditional British cooking' by Elisabeth Ayrton and Theodora FitzGibbon (1986)


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

500 g tomatoes, peeled and thinly diced
800 g onions, chopped
2 litres water
1 tbsp oatmeal
salt and freshly ground black pepper
50 g butter
Method:
In a large saucepan, melt the butter. Add the onions and saute until translucent. Stir in the tomatoes and cook stirring for 8-10 minutes. Stir in half of the water and bring to a boil. Reduce the heat and cook for 20-25 minutes. Puree the soup.

Bring the remaining water with the oatmeal to a boil. Reduce the heat and simmer for 8-12 minutes until thickened. Pour this to the tomato soup and stir until well combined. Season to taste with salt and pepper. Cover and cook over low heat for some more minutes. Check seasoning and correct if necessary.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats