703 Purée Portugaise, or Purée de Tomate

Tomato Soup

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Heat 75 g ( oz) butter in a pan and add a Mirepoix consisting of 50 g (2 oz) diced lean bacon, 60 g (2 oz) onion, 60 g (2 oz) carrot, a sprig of thyme and a small piece of bayleaf; fry together until light brown. Add 700 g (1½ lb) tomatoes freed from pips and roughly chopped, a crushed clove of garlic, 10 g ( oz) sugar, 125 g ( oz) rice and 1 litre ( pt or U.S. cups) White Bouillon. Simmer gently until tender, pass through a fine sieve and adjust the consistency with dl (9 fl oz or 1⅛ U.S. cups) White Bouillon; pass through a fine strainer and reheat. Finish at the last minute with 200 g (7 oz) Tomato Butter.


2 tbs flesh only of tomato cut into small dice and very lightly cooked in butter; 2 tbs boiled rice.

This soup may also be prepared as a Cream or a Velouté.