Creole Soup

Ingredients

• 1 quart Brown Soup Stock
• 1 pint tomatoes
• 3 tablespoons chopped green peppers
• 2 tablespoons chopped onion
• ¼ cup butter
• ⅓ cup flour
• Salt
• Pepper
• Cayenne
• 2 tablespoons grated horseradish
• 1 teaspoon vinegar
• ¼ cup macaroni rings

Steps

1. Cook pepper and onion in butter five minutes. Add flour, stock, and tomatoes, and simmer fifteen minutes. Strain, rub through sieve, and season highly with salt, pepper, and cayenne. Just before serving add horseradish, vinegar, and macaroni previously cooked and cut in rings.

More recipes with broth or stock, tomatoes, bell pepper, onion, butter, flour, cayenne pepper, horseradish, vinegar or pasta

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.