Monday, February 19, 2007

Tomato Soup with Stock

1 quart Brown Soup Stock
1 can tomatoes
1/3 cup flour
1/2 teaspoon peppercorns
1 small bay leaf
3 cloves
3 sprigs thyme
4 tablespoons butter
Onion, Carrot, Celery, Raw Ham -- 1/4 cup each, cut in dice

Cook onion, carrot, celery, and ham in butter five minutes, add flour, peppercorns, bay leaf, cloves, and thyme, and cook three minutes; then add tomatoes, cover, and cook slowly one hour. When cooked in oven it required less watching. Rub through a strainer, add hot stock, and season with salt and pepper.

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