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Tomato Soup #1

Put into a sauce-pan one quart of stewed or can of tomatoes, one pint of stock, one bay leaf, one small onion, sprig of parsley, let all cook for fifteen minutes, press through a sieve to remove seeds, return to the sauce-pan and place on the range, rub a tablespoon of butter and two of flour together until smooth and stir into the soup when boiling. Stir constantly until smooth, add salt and pepper. Serve with croutons

Source:
The Malone Cookbook 1917

http://www.nancyskitchen.com

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