Recipes > Soup > Spanish Soup

Spanish Soup


  • 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


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.


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Fifty-Two Sunday Dinners (1913).

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