Creole Soup

Ingredients

• a green pepper
• three tablespoonfuls of chopped onion
• two tablespoonfuls of butter
• three tablespoonfuls of flour
• two cupfuls of strained tomato
• four cupfuls of good rich white stock
• two tablespoonfuls of grated horse-
• one teaspoonful of lemon juice

Method

1. 1

   Chop the green pepper and cook with onion in butter until the onion changes color.

2. 2

   Add flour and stir until browned.

3. 3

   Gradually add strained tomato and white stock.

4. 4

   Simmer for twenty minutes, season to taste, and add horseradish and lemon juice.

5. 5

   Strain and serve.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 3. The excerpt below is the record exactly as published.

CREOLE SOUP. Remove the seeds from a green pepper and chop it fine. Take three tablespoonfuls of chopped onion, and cook slowly in two tablespoonfuls of butter until the onion changes color. Add three tablespoonfuls of flour, and stir until nicely browned, then add gradually two cupfuls of strained tomato and four cupfuls of good rich white stock. Simmer for twenty minutes, season to taste, add two tablespoonfuls of grated horse- SOUPS 13 radish and one teaspoonful of lemon juice

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