Tomato Soup with Stock

Name: Tomato Soup with Stock
Ingredients: 1 quart Brown Soup Stock; 1 can tomatoes; ½ teaspoon peppercorns; 1 small bay leaf; 3 cloves; 3 sprigs thyme; 4 tablespoons butter; ⅓ cup flour; Onion, ¼ cup each, cut in dice; Carrot, ¼ cup each, cut in dice; Celery, ¼ cup each, cut in dice; Raw ham, ¼ cup each, cut in dice; Salt; Pepper

Ingredients

1 quart Brown Soup Stock
1 can tomatoes
½ teaspoon peppercorns
1 small bay leaf
3 cloves
3 sprigs thyme
4 tablespoons butter
⅓ cup flour
Onion, ¼ cup each, cut in dice
Carrot, ¼ cup each, cut in dice
Celery, ¼ cup each, cut in dice
Raw ham, ¼ cup each, cut in dice
Salt
Pepper

Steps

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 requires less watching. Rub through a strainer, add hot stock, and season with salt and pepper.

More recipes with broth or stock, tomatoes, bay leaves, cloves, thyme, butter, flour, onion, carrots, celery or ham

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.