Recipes > Soup > Portuguese Soup

Portuguese Soup


  • 4 onions
  • 4 tomatoes
  • 1 ounce of grated cheese
  • 1/4 pound of stale Allinson wholemeal bread
  • 1 quart of water
  • 1 ounce of butter
  • 1 even teaspoonful of herbs
  • pepper and salt to taste


Slice the onions and fry them until brown, add the tomatoes skinned and sliced, the water, herbs, and pepper and salt, and let the whole boil gently for 1 hour. Cut up the bread into dice, and put it into the tureen, pour the soup over it, cover, and let it stand for 10 minutes to allow the bread to soak; sprinkle the cheese over before serving.


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Dr. Allinson's Cookery Book (1915).

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