Tomato soup with macaroni
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Butter |
| 1 | ounce | Flour |
| 1 | tablespoon | Chopped onion |
| 1 | tablespoon | Chopped green pepper |
| 1 | pint | Brown stock or consomme |
| 4 | Medium tomatoes | |
| 2 | tablespoons | Macroni rings |
| Salt | ||
| Pepper | ||
| Cayenne Pepper | ||
| ½ | teaspoon | Vinegar |
| 1 | tablespoon | Grated horseradish or 2 Tbsp horseradish sauce |
Directions
Cook the chopped onion and pepper in the butter for 5 minutes. Add the flour and blend. Add the stock and tomatoes and simmer for 15 minutes. Pass through a sieve. Season highly with salt, pepper and cayenne pepper. Cook the macroni seperately. Just before serving add the horseradish, vinegar and cooked macroni. If horseradish sauce is used instead of fresh horseradish, less vinegar will be necessary.
From:Encyclopedia of World Cookery.(Canada)Published late 50's, England.
Posted by Paul Corley (Nov 2, 1990)