Photo: Cala
Ingredients
- 2 tablespoons chopped peppers
- 2 tablespoons chopped onions
- 1 tablespoon butter
- 1 can tomatoes
- 1 quart brown stock
- 1 teaspoon vinegar
- grated horseradish
- boiled macaroni, cut in small pieces
- butter and flour for thickening
Directions
1
Brown the chopped peppers and onions in butter over medium heat.
2
Add the can of tomatoes and brown stock; simmer for 20 minutes.
3
In a tureen, place a little grated horseradish and vinegar.
4
Add the boiled macaroni pieces to the tureen.
5
Thicken the soup by rubbing together a little butter and flour, then add it carefully to the soup.
6
Pour the soup into the tureen and serve.