Recipes > Soup > Sydney Soup

Sydney Soup


  • 6 tomatoes
  • 1 carrot
  • 2 small onions
  • 12 peppercorns
  • 1 fagot herbs
  • 1/2 teaspoon salt
  • 2 quarts stock
  • 1 ounce butter
  • 1 ounce cornflour
  • 1/2 ounce tapioca
  • 1 cup of green peas
  • curry powder
  • 1/2 teaspoonful of sugar


Put the butter into a saucepan, slice up the onions and carrot and fry them in it with the herbs, peppercorns, and a good pinch of curry powder. Mix the cornflour with a little stock and pour it over. Slice up the tomatoes and add them to the boiling stock; stir until it boils, and then simmer slowly for an hour. Rub through a sieve and return to the saucepan. Add the salt, sugar, and the tapioca; stir until this becomes transparent and thickens the soup. Put in a cupful of cold boiled peas; boil up and serve.

Time: 1 hour.


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The Art of Living in Australia (1893).

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