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TOMATO SOUP 2
TOMATO SOUP 2
1 tin of tomatoes, or 2 lbs. of fresh ones, 1 large Spanish onion or 2 small ones, 2 oz. of butter, pepper and salt to
taste, 1 oz. vermicelli, and 2 bay leaves (these may be left out it desired). Peel the onion and chop it up roughly. Fry it
brown with the butter in the saucepan in which the soup should be made. When the onion is browned add the
tomatoes (the fresh ones should be sliced), the bay leaves and 3 pints of water; let all cook together for 1/2 an hour.
Then drain the liquid through a strainer or sieve without rubbing anything through; return the soup to the saucepan,
add seasoning and the vermicelli, and allow the soup to cook until the vermicelli is soft, which will take from 5 to 10
minutes.
Enjoy the TOMATO SOUP 2!
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