Tomato Soup With Stock
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Tomato Soup With Stock Recipe
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- 1 qt. brown soup stock
- 1 can tomatoes (No. 3.)
- 1/2 teaspoon of peppercorns
- 1 small bay leaf
- 3 cloves
- 3 sprigs thyme
- 4 tbsp. butter
- 1/3 cup Gold Medal Flour
- 1/4 cup of Onion
- 1/4 cup of carrot
- 1/4 cup of celery
- 1/4 cup of raw ham
- 1/4 salt and pepper
- Salt and pepper to taste
(Dice onion, carrots, celery, and raw ham)
- Cook onion, carrot, celery, and ham in butter.
- Add flour, peppercorns, bay leaf, cloves and thyme, and cook three minutes.
- Add tomatoes
- Cover and cook slowly one hour
- Rub through a strainer
- Add hot stock and season with salt and pepper