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, seasoning. 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.