Tomato Cream Soup

Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • lb. (¾ k.) tomatoes
  • 2 teaspoons sugar

Method

Quarter the tomatoes, put them in a saucepan with the salt, pepper, sugar, and ½ pint 3 dl.) of cold water. Cover and cook over gentle heat until they are a soft pulp; rub them through a fine moulin. Melt