Cayenne Soup
A flavorful and slightly spicy soup featuring cayenne pepper, horseradish, and macaroni.
Ingredients
- 2 tablespoons Grated Horseradish
- 1 teaspoon Vinegar
- 0.25 cup Macaroni Rings
- 0.5 teaspoon Pepper (Adjust to taste)
- 0.5 medium Onion, chopped
- 2 tablespoons Butter
- 2 tablespoons All-purpose Flour
- 4 cups Vegetable or Chicken Stock
- 1 14.5 oz can Canned Diced Tomatoes
- 0.5 teaspoon Salt (Adjust to taste)
- 0.25 teaspoon Cayenne Pepper (Adjust to taste)
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Instructions
- 1In a medium pot or Dutch oven, melt butter over medium heat. Add chopped pepper and onion and cook for 5 minutes, stirring occasionally, until softened.
- 2Stir in flour and cook for 1 minute. Gradually whisk in stock until smooth. Add diced tomatoes. Bring to a simmer, then reduce heat and simmer for 15 minutes, stirring occasionally.
- 3Strain the soup through a fine-mesh sieve, pressing solids to extract maximum flavor. Return the strained soup to the pot. Season highly with salt, pepper, and cayenne pepper.
- 4Just before serving, add grated horseradish, vinegar, and cooked macaroni rings to the soup. Heat through gently. Serve immediately.
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