Tomato And Rice Soup Recipe

Instructions

1. Prepare a savory stock from the bones and unsightly pieces of lamb and a fagot of herbs, first browning the meat in butter.
2. Strain, season with salt and pepper, add three-quarters of a cup of rice and boil until the grains are tender but not broken.
3. Heat a quart of sliced tomatoes to the boiling point and pass through a sieve to separate the seeds.
4. Add to the tomato pulp the soup (of which there should be three pints), strained from the rice, and return to the fire to heat again, then add the rice, any additional seasoning of salt and pepper required, a cube of sugar and four tablespoons of finely-chopped blanched celery leaves.