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Classic Creole Soup

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A savory and spicy creole soup made with mixed vegetables, this filling soup may be served as a side in meals. Filling with a hint of parlsey in it, the yummy creole soup is perfect for home meals.
  Butter/Oil / bacon fat 3 Tablespoon
  Chopped pepper 1⁄2 Cup (8 tbs) (Green And Red Colored)
  Onion 1 , chopped
  Flour 2 Tablespoon
  Tomato puree 2 Teaspoon
  Ripe tomatoes/0.75 cup canned tomatoes 4 Large
  Stock 4 Cup (64 tbs)
  Bay leaf 1 , tied together
  Parsley sprigs 4 , tied together
  Thyme sprig 1 , tied together
  Cayenne pepper 1 Pinch
  Sugar 1⁄4 Teaspoon
  Grated horseradish/1 teaspoon dried horseradish 3 Teaspoon (Fresh)
  Vinegar 1 Teaspoon
  Chopped parsley 1 Tablespoon

Melt butter; cook peppers and onion gently 5 to 6 minutes without browning.
Stir in flour; blend well.
Add tomato puree; chopped, de-seeded fresh or canned tomatoes; stock; bay leaf; herbs, and seasonings.
Bring to boil; stir constantly.
Reduce heat; simmer 25 to 30 minutes.
Remove bay leaf and herbs; adjust seasoning.
Add horseradish and vinegar.
If soup color is not good enough, a little more tomato puree can be added.

Recipe Summary

Side Dish

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