Tomato is cooked tender with leek and butter, pressed through a sieve and brought to the boil with broth; seasoned. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 803.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 803 (falt i det fri)
The tomato soup appears in the chapter on invalid cookery as a simple single portion.
Cook the tomato
Cut up the dried tomato and cook it with the leek and butter until the tomato is completely tender.
Sieve
Press the mixture through a sieve.
Add broth
Add the broth and bring to the boil. Season.
The amounts are for one small portion. "Del." is read as dl, and "kraft" in the text is the same as the broth.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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