Tomato Soup with Stock
- 1 quart Brown Soup Stock
- 1 can tomatoes
- 1/2 teaspoon peppercorns
- 1 small bay leaf
- 3 cloves
- 3 sprigs thyme
- 4 tablespoons butter
- 1/3 cup flour
- 1/4 cup onion, diced
- 1/4 cup carrot, diced
- 1/4 cup celery, diced
- 1/4 cup raw ham, diced
- salt
- Pepper
Cook onion, carrot, celery, and ham in butter five minutes, add flour, peppercorns, bay leaf, cloves and thyme and cook three minutes; then add tomatoes, cover and cook slowly one hour. When cooked in oven it demands less watching. Rub through a strainer, add hot stock, and season with pepper and salt.
Submitted by Aug 2, 2009
15 min
30 min
45 min