Creole Soup

Ingredients

• 1 qt. brown stock
• 1 pt. tomatoes
• 3 tbsp. chopped green peppers
• 2 tbsp. chopped onion
• ½ c. butter
• ½ c. flour
• ½ c. macaroni rings
• 1 tsp. vinegar
• salt
• pepper
• cayenne
• 2 tbsp. grated horseradish

Method

1. 1

   Cook pepper and onion in butter 5 minutes.

2. 2

   Add flour, stock, tomatoes.

3. 3

   Simmer 15 minutes.

4. 4

   Strain, rub through a sieve and season highly with salt, pepper, and cayenne.

5. 5

   Just before serving, add horseradish, vinegar, and macaroni previously cooked and cut in rings.

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 57. The excerpt below is the record exactly as published.

i qt. brown stock 10 allspice berries i qt. tomatoes 6 cloves i onion sliced | bay leaf i sprig parsley I tsp. celery salt I c. butter £ tbsp. Worcestershire sauce I c. flour \ tbsp. vinegar Method : Cook stock, tomatoes, onion, parsley, spices for 30 minutes. Brown butter, add flour and, gradually, the above mixture. Bring to the boiling point. Strain, add Worcestershire sauce and vinegar. Creole Soup Ingredients : i qt. brown stock salt 1 pt. tomatoes pepper 3 tbsp. chopped green peppers cayenne 2 tbsp. chopped onion 2 tbsp. grated horseradish \ c. butter i tsp. vinegar \ c. flour \ c. macaroni rings

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