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Clear Tomato Bouillon With Croutons

Canadian.Recipes's picture
Ingredients
  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)
  Bay leaves 2
  Whole cloves 3
  Ground pepper 1⁄2 Teaspoon
  Celery seed 1 Teaspoon
  Egg whites 3
  Salt To Taste
  Dry sherry 2 Tablespoon
  Butter 1⁄4 Cup (4 tbs)
  Bread slices 2 (Homemade White Or Stone-Ground Brown)
  Salt 1⁄4 Teaspoon
Directions

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.
Strain.
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.
Reheat.
Taste.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Holiday, Healthy
Ingredient: 
Tomato
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
6

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