Italian Soup

Ingredients

• 1 quart brown soup stock
• 4} cup butter
• 2 cups tomatoes
• 2 tablespoons chopped green peppers
• 1 tablespoon chopped red peppers
• 2 tablespoons chopped radish
• 2 tablespoons grated horse- radish
• 1 teaspoon vinegar
• 4 cup macaroni rings
• 2 tablespoons flour
• Salt
• Pepper
• Cayenne

Method

1. 1

   Cook peppers and onion in butter for five minutes, add flour, stock, and tomatoes, and let simmer for fifteen minutes; then rub through a sieve.

2. 2

   Season with salt, pepper, and cayenne.

3. 3

   Just before serving, add horseradish, vinegar, and macaroni previously cooked in boiling salted water, then cut in rings.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 55. The excerpt below is the record exactly as published.

ITALIAN SOUP. 1 quart brown soup stock 4} cup butter 2 cups tomatoes 2 tablespoons flour 2 tablespoons chopped Salt green peppers Pepper 1 tablespoon chopped red Cayenne peppers 2 tablespoons grated horse- 2 tablespoons chopped radish root onion 1 teaspoon vinegar 4 cup macaroni rings

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