Tomato Soup (2) – Allinson Vegetarian Cookery Book
1 tin of tomatoes, or 2 lbs. of fresh ones, 1 large Spanish onion or 2
small ones, 2 oz. of butter, pepper and salt to taste, 1 oz.
vermicelli, and 2 bay leaves (these may be left out it desired). Peel
the onion and chop it up roughly. Fry it brown with the butter in the
saucepan in which the soup should be made. When the onion is browned
add the tomatoes (the fresh ones should be sliced), the bay leaves and
3 pints of water; let all cook together for 1/2 an hour. Then drain
the liquid through a strainer or sieve without rubbing anything
through; return the soup to the saucepan, add seasoning and the
vermicelli, and allow the soup to cook until the vermicelli is soft,
which will take from 5 to 10 minutes.