Pepper Pot Soup
| Yield: | 8 Servings |
| Categories: | Soups |
| 1 | lb | Honeycomb tripe |
| 5 | sl | Bacon; diced |
| 1/2 | c | Peeled; chopped yellow onion |
| 1/2 | c | Chopped celery |
| 3 | Leeks; cleaned, chopped | |
| 1 | Bunch parsley; chopped | |
| 2 | Bell peppers; chopped | |
| 2 | qt | Basic brown soup stock (see recipe) or beef broth |
| 1 | ts | Whole thyme leaves; or so |
| 1/2 | ts | Marjoram |
| 1/2 | ts | Ground cloves |
| 1/4 | ts | Crushed red pepper flakes |
| 1 | Bay leaf | |
| 1 | ts | Fresh ground black pepper |
| 1 | lg | Potato; peeled, diced |
| 4 | tb | Each butter & flour; cooked together to form a roux |
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