Vegetarian Recipes

"Free Online Vegetarian Recipes Magazine"

Wednesday, 5 December 2007

TOMATO SOUP (2)

Ingredients:

1 tin of tomatoes, or 2 lbs. of fresh ones,
1 large Spanish onion or 2 small ones,
2 oz. of butter,
pepper and salt to taste,
1 oz. vermicelli,
and 2 bay leaves (these may be left out it desired).

Preparation:

1. Peel the onion and chop it up roughly.
2. Fry it brown with the butter in the saucepan in which the soup should be made.
3. When the onion is browned add the tomatoes (the fresh ones should be sliced), the bay leaves and 3 pints of water;
4. let all cook together for 1/2 an hour.
5. Then drain the liquid through a strainer or sieve without rubbing anything through;
6. return the soup to the saucepan,
7. add seasoning and the vermicelli, and
8. allow the soup to cook until the vermicelli is soft, which will take from 5 to 10 minutes.

Related Recipes:

Cream of tomato soup by Heston Blumenthal

Labels: SOUP, TOMATO, TOMATO SOUP

posted by kanx1976 at 05:15

0 Comments:

Post a Comment

Subscribe to Post Comments [Atom]

<< Home

Vegetarian Recipes Magazine aStore

Find a wide collection of Vegetarian Books, Health & Personal Care, DVDS and more... read more

CELERY CROQUETTES 1 or 2 heads of celery, a teacupful of dried and sifted Allinson breadcrumbs, 2 eggs, pepper and salt to taste. Well wash the celery, remove the coarse outer stalks,... read more...

VEGETABLE MARROW SOUP 1 medium-sized marrow, 1 onion, 1/2 oz. of finely chopped parsley, 2 tablespoonfuls of Allinson fine wheatmeal, 1 pint of milk, 1 quart of water, 1/2 oz. of butter, pepper and salt to taste.... read more...

TOMATO SOUP 1 tin of tomatoes, or 2 lbs. of fresh ones,1 large Spanish onion or 2 small ones,2 oz. of butter,pepper and salt to taste,1 oz. vermicelli,and 2 bay leaves (these may be left out it desired). read more...

CHESTNUT PIE 2 lbs. of chestnuts, 1 head of celery, 1 large Spanish onion, 1/2 lb. of Allinson fine wheatmeal, 4 oz. of butter, pepper and salt. read more...

BUTTER BEANS WITH PARSLEY SAUCE Pick the beans, wash them, and steep them over night in boiling water, just covering them. Allow 2 or 3 oz. of beans for each person. read more...

CAULIFLOWER AND POTATO PIE 1 fair-sized boiled (cold) cauliflower, 1 lb. of cold boiled potatoes, 1 pint of milk, 3 eggs, 8 oz. of Allinson fine wheatmeal, 1-1/2 oz. of butter, 4 oz. of grated cheese, pepper and salt to taste. read more...

MUSHROOM TARTLETS 1/2 lb. of mushrooms, 1 oz. of butter, 1 small English onion, 1 tablespoonful of vermicelli broken up small, pepper and salt to taste. Peel and wash the mushrooms and cut them up; read more...

ONION TART 1 lb. of Spanish onions, 1 lb. of English onions, 4 oz. of butter, 3 eggs, 1/2 pint of cream, pepper and salt to taste, 1/2 lb. of Allinson fine wheatmeal. Slice the onions, and stew them with 1-1/2 oz. read more...

POTATO AND TOMATO PIE 2 lbs. of potatoes, 2 lbs. of tomatoes, 3 hard-boiled eggs, 1 oz. of vermicelli or sago, 1 Spanish onion, 1 dessertspoonful of thyme, 1 oz. of butter, pepper and salt to taste. read more...