Cream Tomato or Bisque Soup -CLASSICS OF THE AMERICAN METHODIST FAMILIES
The Classic Grand Americana recipe. The popular pastry Cream Tomato or Bisque Soup was recommended to all the Methodist families of the United States of America in 19108 all year. The original recipe of the STATE OF ALASKA NATIVE INDIAN TRIBE SIOUX.
Cream Tomato or Bisque Soup
For this Cream Tomato or Bisque Soup you will need
1 quart of ripe tomatoes
1 pint of milk
2 teaspoons of butter
4 Tablespoons or 4 teaspoons of white all purpose wheat flour- according to taste this mostly is
1/2 of baking soda
For this Cream Tomato or Bisque Soup, you will need to take one quart of ripe tomatoes. Cook the tomato well and rub the puree through a sieve. Return the puree to the fire and when again the pure will starts bubbling and boiling hot .add the butter and flour and salt rubbed smoothly together, and moisten the puree with milk; thicken the puree and then add the soda. Take the sauce from the fire and pour the tomato puree very gradually into the milk, which has been boiled in another saucepan. While pouring the puree into the milk, keep it stirring all the time with wooden spoon. Serve the soup immediately. If a lighter soup is desired, take one pint of tomatoes and one quart of milk. This soup will be of a delicate pink color.
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