Creole Soup
This soup recipe gets a spicy kick from cayenne pepper and horseradish. It comes from The American Family Cookbook (1963). While the exact origin of this particular interpretation of Creole cuisine is unknown, we do know that this style of cooking originated in Louisiana, and is a fusion of many cultural influences–French, West African, Spanish, Native American, and Caribbean. Although this recipe calls for straining the cooked ingredients before serving, you can leave them in the soup for more bulk and texture.
- 2 tablespoons butter
- ¼ green pepper, chopped
- 1 small chopped onion
- 2 tablespoons flour
- 1 ½ cups canned or strained stewed tomatoes
- ⅛ teaspoon cayenne
- 2 cups soup stock
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 2 tablespoons boiled macaroni rings
- 1 tablespoon grated horseradish
Melt butter in a saucepan. Add green pepper and onion. Sauté 5 minutes. Add flour, blending well. Add tomatoes slowly, stirring constantly. Cover and simmer slowly for 15 minutes. Add stock, salt, pepper, and cayenne. Strain. At time of serving add macaroni and horseradish. Serves 4.