Creole Soup
3 tablespoons green pepper
1 pint tomatoes, fresh or chopped canned
2 tablespoons onion chopped
Salt and pepper
¼ cup savory fat
2 tablespoons grated horse- 2 tablespoons flour radish
1 quart stock
1 teaspoon vinegar
Cook chopped green pepper and chopped onion in savory fat for five minutes. Add flour, stock, tomatoes, and simmer fifteen minutes. Rub through sieve and season with salt and pepper. CREHOW SOUP!!
Just before serving add grated horseradish and vinegar. HOW TO PREVENT SKIN ON CREAM SOUPS If a cream soup or a milk soup is beaten just before serving, the froth protects it against skin formation.
If a small portion of whipped cream or beaten egg-white is served on top of each portion of cream soup, it aids in preventing the skin formation as well as adds to the delicacy and attractiveness of the dish.