Classic Creole Soup Recipe
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.
Ingredients
| 3 tablespoons butter, oil, or bacon fat | ||
| 1/2 cup chopped green and red peppers | ||
| Onion | 1 , chopped | |
| Flour | 2 Tablespoon | |
| Tomato puree | 2 Teaspoon | |
| Canned tomatoes | 4 Large | |
| Stock | 4 Cup (16 tbs) | |
| 1 bay leaf, 4 sprigs parsley, 1 sprig thyme, tied together | ||
| Cayenne pepper | 1 Pinch | |
| Sugar | 1/4 Teaspoon | |
| 1 teaspoon dried | 2 Teaspoon, grated | |
| Vinegar | 1 Teaspoon | |
| Parsley | 1 Tablespoon, chopped | |
Directions
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.
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.
Chef
