Published on : 19 April 20181 min reading time

For 6 people you need

2 onions
2 carrots
1 1/2 lb. tomatoes OR large can tomatoes
1 1/2 oz. fat
2 pints stock
seasoning bouquet garni.
4-6 oz. ribbon noodles

  • Peel and slice onions and carrots
  • Halve fresh tomatoes.
  • Fry vegetables in the hot fat
    for 5-10 minutes.
  • Add stock, seasoning, bouquet garni.
  • Bring to the boil.
  • Reduce heat and simmer for 3/4-1 hour
  • Discard bouquet garni and put soup through
    a sieve.
  • Return to the pan, then add the noodles
    and cook for 10-15 minutes.
    until the noodles are tender.
  • Re-season to taste.

Cream of Tomato soup

Proceed to stage 7.
In a separate pan make a white sauce of 1 oz.
butter or margarine,
1 oz. flour,
1/2 pint milk,
Heat the tomato puree in one pan,
then whisk the hot, but not boiling,
sauce into the hot tomato puree.

TO SERVE: As soon as possible,topped with croutons if desired,
parsley, etc.
a little fresh cream may be put on top.