Spanish Soup

Ingredients

• 4 cups Brown Stock
• 5 tablespoons flour
• 2 cups tomato pulp
• 1 large, green, finely chopped horseradish
• 1 medium-sized onion, finely chopped
• 4 tablespoons butter
• Salt, pepper and cayenne
• A few drops Tobasco Sauce
• 3^ cup hot cooked rice

Method

1. 1

   Cook pepper and onion in butter for five minutes.

2. 2

   Add flour, stir until well blended and delicately browned, then add gradually stock and tomato pulp; let simmer for twenty minutes.

3. 3

   Rub through a sieve and season highly with salt, pepper, and cayenne or Tobasco.

4. 4

   Before serving, add Worcestershire, horseradish, and rice.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 29. The excerpt below is the record exactly as published.

Spanish Soup Baked Halibut Potatoes a l* Aurora Corn Fritters Cabbage Relish Stewed Rhubarb with Pineapple and Raisins Old Fashioned Marble Cake SPANISH SOUP 4 cups Brown Stock. 5 tablespoons flour. 2 cups tomato pulp 2 tablespoons freshly grated 1 large, green, finely chopped horseradish. pepper. 3^ tablespoon Worcestershire 1 medium-sized onion, finely Sauce. chopped. Salt, pepper and cayenne, or 4 tablespoons butter. A few drops Tobasco Sauce. 3^ cup hot cooked rice

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