Creole Soup a La Madame Begue |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A great, flavorful way to use up little dabs of leftover corn and bell pepper. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 tablespoon green bell pepper, minced |
1 tablespoon red bell pepper, minced |
1 tablespoon butter, melted |
1 tablespoon flour |
1 1/2 cups chicken stock or 1 1/2 cups beef stock |
1 cup tomato, pureed (canned is fine) |
1/2 cup corn, cooked (canned is fine) |
salt and pepper, to taste |
Directions:
1. Lightly toast flour in butter; add peppers and cook until tender.
2. Add soup stock and tomato puree slowly, continuing to stir until soup boils.
3. Reduce heat, cover and simmer 20 minutes.
4. Strain, add corn and season to taste.
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