Potage Américain

A recipe from Henry Smith's 1900's "The Master Book of Soups".

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put in a pan 1 onion, and a little celery, and simmer in 3 ounces of butter until soft.

Step 2

Then add 2 tablespoons of flour and simmer again. Now add 2 peeled and cut up tomatoes, a bouquet garni and 2 pints of stock, and boil till well done.

Step 3

Remove the bouquet garni and strain the remainder through a fine sieve. Season with salt and pepper.

Step 4

Before serving, add 1 cup of cream and 2 cups of plain boiled rice.