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1995-09-27
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From: JOEL.EHRLICH@mogur.com (JOEL EHRLICH)
Newsgroups: rec.food.recipes
Subject: Pepper Pot Soup
Date: 11 Aug 1994 17:17:38 -0400
Organization: The MOG-UR'S EMS, Granada Hills, CA: 818-366-1238
Message-ID: <3C94DE28@mogur.com>
This is direct from the pages of the joy of cooking:
Pepper Pot Soup No. 1031 Yields 10 Cups
4 Slices Bacon 1 Bay Leaf
1/3 Cup Onion, Minced 1/2 tsp Black Pepper, Ground
1/2 Cup Celery, Minced 1 Cup Raw Potato, Pared &
2 Green Bell Peppers, Diced
Seeds and Membranes 2 Tbls Butter
Removed, Minced 2 Tbls Flour
1 tsp Summer Savory 1/2 Cup Cream, Warmed
3/4 lb Cooked Honeycomb Tripe
8 Cups Brown Stock
Cut the bacon into small pieces and saute in a heavy saucepan
until translucent.
Add the minced onion, minced celery, minced green bell peppers and Summer
Savory.
Simmer for about 5 minutes.
Wash the cooked tripe and cut into fine shreds.
Add to the saucepan along with the brown stock, bay leaf and ground black
pepper.
Bring to the boiling point and add the diced potatoes.
Reduce heat and simmer gently, uncovered until the potatoes are tender.
Melt the butter in a skillet.
Stir in the flour until blended.
Add a little of the soup to the butter and flour mixture and bring to the
boiling point.
Add the mixture to the rest of the soup.
Season to taste.
Add the warmed cream just before serving.