Creole Soup

Ingredients

• 1 can of tomatoes
• 1 qt. of water or vegetable stock
• 1 sliced onion
• 1 small sliced carrot
• 1 chopped green pepper
• 2 scant tablespoons of boiled rice
• 1 teaspoon of salt
• 1/2 teaspoon paprika
• 1 tablespoon of sugar
• 2 tablespoons of butter
• 1 tablespoon of flour

Method

1. 1

   Cook tomatoes, water, onion, carrot, and green pepper for 30 minutes, strain, return to heat, add rice, salt, paprika, and sugar.

2. 2

   Cream butter and flour, stir into soup, boil once, and serve.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 119. The excerpt below is the record exactly as published.

CREOLE SOUP.— Put 1 can of tomatoes, 1 qt. of water or vegetable stock, 1 sliced onion, and 1 small sliced carrot, and 1 chopped green pepper together in a saucepan, and let cook for 54 hr., then rub through a fine strainer. Return the strained mix- ture to the double boiler and put in 2 scant tablespoons of boiled rice, 1 teaspoon of salt, % teaspoon paprika, 1 tablespoon of sugar. Cream 2 tablespoons of butter with 1 tablespoon of flour

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