Cayenne Soup

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)

Instructions

1. 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.
2. 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.
3. 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.
4. 4Just before serving, add grated horseradish, vinegar, and cooked macaroni rings to the soup. Heat through gently. Serve immediately.