Tomato Soup
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Source & History
This one has a slightly convoluted history – it was from my friend and colleague, Jill Barnes. It was her mother’s recipe (Dulcie Barnes). But there is a family connection, too. Jill is Caine’s great-aunt & Dulcie was his great-grandmother.
Notes
- I have been known to substitute a tin of diced tomatoes for the 4 fresh ones.
- You scald milk by heating it to just below boiling point (85ºC) while stirring to prevent a skin forming on the surface and to keep it from sticking to the bottom of the pan.
- To thicken with flour: put the flour & a little water in a screw-top jar. Screw on the lid & shake. That makes the flour into a paste with few lumps in it. Pour the mixture in the soup while madly stirring to thicken the soup. I sometimes pour it through a little sieve to minimise the chances of lumps.
- Sometimes the milk curdles when you add it to the tomatoes, the soup still tastes good though so don’t despair. The scalding of the milk (heating & stirring) is what is supposed to prevent this.
- Author
- Aileen Sorohan
Ingredients
- 4 large red tomatoes
- 2 cups boiling water
- 1/2 tsp baking soda
- 1 onion chopped
- 2 cups milk scalded
- salt
- pepper
- 1 tbsp butter
- 4 tbsp flour plain
Instructions
- Peel tomatoes and chop, pour combined boiling water and baking soda over them and stand 10min.
- Add onion and milk and bring to the boil and simmer for 30min.
- Add seasoning to taste.
- Thicken with flour and butter.