Cream Tomato Soup Recipe

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Instructions

In making cream tomato soup, it is not necessary, as is usually supposed, to use soda in order to keep it from curdling.
It may be made in two ways: First, by using cream; second, by using milk and taking sufficient care in making the soup.
No.
1
2 cups strained tomato
1 cup water
1 cup cream
2 tablespoons flour
1 1/4 teaspoons salt
Grated yellow rind of 1/2 orange
Heat tomato and water to boiling.
Stir the flour smooth with the cream, and whip it into the boiling liquid.
Add salt and the orange rind, and serve at once.
There is so little casein in the cream that the soup is not likely to curdle when made this way.
No.
2
1 pint strained tomato
1 pint milk
3 tablespoons flour
1 1/4 teaspoons salt
Heat the tomato to boiling, and thicken it with one and one-half tablespoons of the flour stirred smooth with a little cold water.
Heat the milk in a double boiler, and thicken it with one and one-half tablespoons of flour.
Add the salt to the tomato.
Slowly add the thickened tomato to the thickened milk, whipping the milk as the tomato is poured in.
Remove from the fire, and serve at once.
This must not be allowed to heat again after the tomato and milk are mixed, because it will curdle if they are heated together.