Cream of Tomato Soup
Dear Aunt Daisy, I wonder if you could help me with this problem? I have bottled a lot of tomato juice for soup, and although I have tried several different methods of blending the juice and milk to make cream of tomato soup, I find that it always curdles. Please reply through The Listener. |. S.E.B., Clevedon. Try this way. Bring the tomato juice fo the boil and add a pinch of baking soda. Bring the milk to the boil and thicken a little wth cornflour moistened with a little cold milk. Then slowly add the tomato juice to the boiling milk, stirring, of course. Séason to taste with * pepper and salt, and a little bit of sugar. Some people like a faint dash of ginger, too. Half a cup of cream added at the last makes it very de luxe. Serve with sippets of foast.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19510601.2.43.3.2
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New Zealand Listener, Volume 24, Issue 622, 1 June 1951, Page 23
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149Cream of Tomato Soup New Zealand Listener, Volume 24, Issue 622, 1 June 1951, Page 23
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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