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Tomato Soup




Source of Recipe


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List of 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
2 bay leaves (these may be left out it desired).


Recipe



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