Creole Soup a la Madame Begue

Ingredients

• 1 tablespoon butter, melted
• 1 tablespoon chopped green pepper
• 1 tablespoon chopped red pepper
• 1 tablespoon flour
• 1 1/2 cups soup stock
• 1 cup tomato pulp
• 1/2 cup corn
• salt and pepper

Method

1. 1

   Lightly brown the peppers in the melted butter; blend in the flour.

2. 2

   Slowly add the soup stock and tomato pulp; place over fire and continue to stir until soup boils.

3. 3

   Reduce the heat, cover and let cook slowly for 20 minutes.

4. 4

   Strain into another pot, add the corn and season to taste with salt and pepper.

Nutrition per serving

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 7. The excerpt below is the record exactly as published.

Creole Soup a la Madame Begue 1 tablespoon butter, melted 1 tablespoon chopped green pepper 1 tablespoon chopped red pepper 1 tablespoon flour ll/2 cups soup stock 1 cup tomato pulp l/2 cup corn salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.