Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 163

 2 tablespns. raw nut butter

 2 cups stewed tomato

 6 cups water

 ½ tablespn. browned flour

 ½ large onion, sliced

 1 large bay leaf

 ¼ teaspn. powdered sage

 ¼ teaspn. thyme

 2½–3 teaspns. salt

Simmer ½–1 hour, strain, reheat, serve. An English woman in sampling this soup after I had made it up, remarked that it tasted like some of the French soups, hence its name.