Page:Browne - The Plain Sailing Cook Book.djvu/29

 

CREOLE SOUP

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

• UTENSILS
• Vegetable-knife
• Medium-sized covered saucepan
• Strainer
• Bowl

DIRECTIONS

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.

REMARKS

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

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