Red Bell Pepper Soup
Got this recipe from one of those supermarket fliers that the bagboy puts in with your groceries. You just never quite know when an excellent recipe will just drop right into your lap. Here's one of them!!
3 Tbsp. butter
1 large onion, chopped
8 large red bell peppers, cored, seeded and cut into coarse chunks
5 cups chicken stock
salt, to taste
freshly ground black pepper, to taste
1/4 tsp. dried thyme
1 cup half-and-half
Melt the butter. Sauté the onion until tender but not browned.
Add the peppers and toss to coat with butter. Stir in the stock and the seasonings. Simmer, uncovered, for 20 to 30 minutes, until the peppers are very tender. Don’t overcook them or the skin will start to come off and the texture of the soup will be wrong.
Let the soup cool and pour it into the container of a food processor. (You will have to do this in several batches.) Pulse the machine on and off two or three times so that the soup is chunky but not puréed. At this point the soup may be refrigerated for several days.
At serving time pour the soup into a pot, stir in the half-and-half, and heat. Taste and adjust seasonings.
Makes 9 cups.
member logon
