Creole Soup - American Recipe

Creole Soup

🌍 American, Creole Difficulty: ●○○○○

🍳 Equipment: Vegetable-knife, Medium-sized covered saucepan, Strainer, Bowl

A hearty creole soup from the 1920s American home kitchen.

Ingredients

• 1 tablespoon green pepper
• 1 tablespoon red pepper
• 1 tablespoon flour
• 1 tablespoon butter
• 1½ cups Soup Stock (page 14)
• 1 cup tomato pulp
• ¼ cup corn
• 1 teaspoon salt
• Pepper

Method

1. Chop — or cut the peppers into very small bits.
2. Melt — the butter in a saucepan.
3. Add — the flour and chopped peppers, and mix thoroughly.
4. Add — the Soup Stock and tomato pulp slowly, stirring constantly until the boiling-point is reached.
5. Reduce — the heat, cover the saucepan, and let simmer for twenty minutes.
6. Strain — into a bowl, season, and add the corn.
7. Replace — in the saucepan, reheat, and serve at once.

Tags: tomato, corn, pepper, butter, flour · Source: The Plain Sailing Cook Book (1922)

Notes

Canned corn is ordinarily used for this recipe. If fresh corn is used, it must first be boiled, and then cut from the cob.

Cross-References

• See (page 14)