Monday, February 9, 2009

Tomato Soup

Take a large soup bone or two pounds of soup meat, the latter preferred, one or two onions, a few potatoes, a few carrots, a turnip, soup greens and a can of tomatoes or a quart of fresh ones, cook two hours, and in season add two ears of sweet corn grated. Season with salt and pepper.

Thicken with a tablespoon of flour, dissolved in cold water. A nice addition to this soup is a handful of noodles cut into round disks with a thimble.

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