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TOMATO AND MACARONI SOUP
TOMATO AND MACARONI SOUP
Break a half dozen sticks of macaroni into small pieces, and drop into boiling water. Cook for an hour, or until
perfectly tender. Rub two quarts of stewed or canned tomatoes through a colander, to remove all seeds and
fragments. When the macaroni is done, drain thoroughly, cut each piece into tiny rings, and add it to the strained
tomatoes. Season with salt, and boil for a few minutes. If desired, just before serving add a cup of thin cream, boil up
once, and serve immediately. If the tomato is quite thin, the soup should be slightly thickened with a little flour
before adding the macaroni.
Enjoy the TOMATO AND MACARONI SOUP!
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