Clear Tomato Bouillon With Croutons
|Stewed tomatoes||3 1⁄2 Cup (56 tbs), or canned|
|Lightly salted beef stock||5 Cup (80 tbs)|
|Finely chopped onions||1⁄4 Cup (4 tbs)|
|Ground pepper||1⁄2 Teaspoon|
|Celery seed||1 Teaspoon|
|Dry sherry||2 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Bread slices||2 (Homemade White Or Stone-Ground Brown)|
Combine all the ingredients for the soup except the egg whites, salt, and sherry.
Cover, bring to the boil, reduce heat, and simmer 20 minutes.
Return the strained soup to a clean saucepan.
Beat egg whites until frothy.
Add to the soup and return to the boil.
Boil 6 minutes, strain through two thicknesses of rinsed cheesecloth.
Add salt if necessary, and sherry.
Melt the butter in a frying pan over medium-low heat.
Cube the bread.
Fry it until it is golden brown on all sides.
Drain on paper towel and sprinkle lightly with salt.
Serve the soup in bowls.
Pass croutons separately.