Tomato Soup Recipe

Put a generous tablespoonful of butter in a saucepan, when it is hot add

half an onion chopped fine, let it stew gently for a few minutes, then

add a pint of canned tomatoes, cook half an hour. Rub a heaping

tablespoonful of flour and one of butter smoothly together and stir into

the tomatoes. Have ready a pint of boiling milk, pour the tomatoes into

a puree sieve with the boiling milk and rub through the sieve. Season

with salt and pepper and a very little sugar. Return to the fire, make

it hot, but be careful not to let it boil, as it will curdle. Serve at

once with croutons.

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