Creole Soup
From Observatory
1111
- Ingredients
- 1 tablespoon green pepper
- 1 tablespoon red pepper
- 1 tablespoon flour
- 1 tablespoon butter
- 1½ cups Soup Stock
- 1 cup tomato pulp
- ¼ cup corn
- 1 teaspoon salt
- Pepper
- Utensils
- Vegetable-knife
- Medium-sized covered saucepan
- Strainer
- Bowl
- Directions
- Chop or cut the peppers into very small bits.
- Melt the butter in a saucepan.
- Add the flour and chopped peppers, and mix thoroughly.
- Add the Soup Stock and tomato pulp slowly, stirring constantly until the boiling-point is reached.
- Reduce the heat, cover the saucepan, and let simmer for twenty minutes.
- Strain into a bowl, season, and add the corn.
- Replace in the saucepan, reheat, and serve at once.
- Remarks
Canned corn is ordinarily used for this recipe. If fresh corn is used, it must first be boiled, and then cut from the cob.
This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.
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