Spanish Soup
A dish that starts with brown stock and finishes with tomato pulp.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 4 cups Brown Stock
- 2 cups tomato pulp
- 1 large, green, finely chopped pepper
- 1 medium-sized onion, finely chopped
- 4 tablespoons butter
- 5 tablespoons flour
- 2 tablespoons freshly grated horseradish
- 1/2 tablespoon Worcestershire Sauce
- Salt, pepper and cayenne, or A few drops Tobasco Sauce
- 1/2 cup hot cooked rice
Make it lactose-friendly
- 4 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- PROCESS: Cook pepper and onion in butter five minutes. Add flour, stir until well blended and delicately browned, then add gradually stock and tomato pulp; let simmer twenty minutes. Rub through a sieve and season highly with salt, pepper, and cayenne or Tobasco. Before serving add Worcestershire, horseradish and rice.
Nutrition (estimated, per serving)
| Calories | 504 |
|---|---|
| Protein | 7.7 g |
| Fat | 23.9 g |
| Carbs | 65.5 g |
| Fiber | 4.2 g |
| Sodium | 72 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States