★ Milk and Tomato Bisque
Ingredients
Directions
Prepare the base
Cook cabbage 20-25 minutes in just enough water to cook it tender.
Add milk, heat, and strain.
Make the soup
Heat butter and the 2 teaspoons of flour, and add the cabbage-flavoured milk.
Thicken the tomato with 1 tablespoon of flour.
Add the thickened milk just before serving.
Add salt the last thing.
Serve
Turn over whipped cream in the soup tureen, or serve the cream by teaspoonfuls on each plate of soup.
Cream may be omitted.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Flour (in the method)
- Thickens the liquid as its starch swells when heated, giving the soup body.
- Butter (in the method)
- Adds richness and carries flavour, and it forms the base for the flour to cook into.
- Tomato (in the method)
- Provides acidity and the main flavour of the soup.
- Milk (in the method)
- Forms the creamy liquid base of the soup.
The step that matters
Add the thickened milk just before serving. Milk proteins can curdle or separate when boiled for long, especially alongside acidic tomato. Adding the milk near the end and keeping the heat gentle keeps the soup smooth.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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