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Creole Soup

  • 1 quart brown soup stock
  • 1 pint tomatoes
  • 3 Tbsp green peppers, chopped
  • 2 Tbsp onion, chopped
  • 1/4 cup butter
  • 1/3 cup flour
  • Salt
  • Pepper
  • Cayenne
  • 2 Tbsp horseradish, grated
  • 1 tsp vinegar
  • 1/4 cup macaroni, cooked
Cook the chopped green peppers and onion in butter for 5 minutes (be patient, you rascal). Add flour, stock and tomatoes. Simmer for 15 minutes (be patient, you rascal). Strain and rub through a sieve. Season highly with salt, pepper and cayenne.

Just before serving, add the grated horseradish, vinegar and macaroni.
Submitted by Tess M May 30, 2010 15 min 30 min 45 min

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