No. 26 Tomato Soup
2½ pounds tomatoes.
1 large carrot.
1 large turnip.
1 large onion.
1½ pints water.
3 ounces butter.
1 tablespoon sago.
2 teaspoons salt.
1 dozen peppercorns.
Slice the carrot, turnip and onion, and place them with two ounces of butter in a good-sized saucepan and fry for a few minutes; add water, peppercorns, and one teaspoon of salt, and boil gently. Cook the tomatoes in another stewpan, according to Recipe No. 155, adding to them the other teaspoon of salt and one ounce of butter. When quite tender, pour them into the saucepan containing the vegetables and simmer altogether for about an hour, or until the vegetables are thoroughly tender. Strain, return to the saucepan, and when boiling stir in the sago; simmer gently for half an hour, and the soup may, if liked, be again strained before serving.