Tomato soup

About the dish

En tidlig norsk tomatsuppe fra Erken og Steens skolekokebok (1900), da tomater fremdeles var relativt nytt i norsk husholdning. Skinke og laurbær gir suppen dybde utover det rene tomatpreget.

How to make it

1. 1

   Cook down the tomatoes

   Wash and dry the tomatoes, quarter them and put them in a pot with 50 g of butter, the ham, the onion, salt, pepper and bay leaf. Let everything cook together with constant stirring until the tomatoes are completely cooked down.

2. 2

   Press into a purée

   Press the tomato mixture through a sieve into a smooth purée.

3. 3

   Make the soup

   Melt the rest of the butter, stir in the flour and thin little by little with the beef stock. Bring to a boil, stir in the tomato purée and bring to a boil again.

4. 4

   Serve

   Add the parsley. Serve the soup with small meatballs or asparagus in it.