Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Tomato | 1 medium (123g) | 22 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 quarts of soup stock
- 3 tablespoons butter
- 3 tablespoons flour
- 4 cup tomato
Directions
J pt. green peas. 4 pt. of asparagus heads.
4 pt. of cauliflower. 2 quarts of soup stock.
1 pt. mixed turnip, carrot, 3 tablespoons butter, celery, beans. 3 tablespoons flour.
4 cup tomato. Salt and pepper.
Cook all the vegetables (except the peas and tomato) in water to cover one hour. Cook butter and dry flour together until smooth, but not brown ; stir into the stock which has been heated to boiling point ; now add the tomato and simmer gently for fifteen minutes ; then strain ; add the peas and cooked vegetables to the strained soup, and simmer again for 30 minutes.