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Red Pepper and Tomato Soup

Recipe Link: http://communities.msn.com/RecipesForNonCooks

List of Ingredients




2 tablespoons butter

1 tablespoon olive oil

3 large red onions, thinly sliced

6 large sweet red peppers, seeded and thinly sliced

6 large cloves garlic

1 large carrot, diced

1 teaspoon dried thyme

1/2 teaspoon dried oregano

Salt

Cayenne pepper

Bouquet garni (See directions to make it below)

6 cups canned plum tomatoes, drained, peeled, and chopped

3 tablespoons dry sherry

1 tablespoon red wine vinegar

5 cups chicken stock

Freshly ground pepper


Recipe



1. In a large saucepan over medium heat, melt butter with oil. Add onions and cook until onions begin to turn golden; do not brown. Stir in peppers, garlic, carrot, thyme, oregano, salt, and cayenne pepper.

2. TO MAKE BOUQUET GARNI: On a small square of cheesecloth, place 1 bay leaf, 4 celery leaves, 4 leek greens, 4 sprigs of parsley, and a 2-inch strip of orange peel. Bring corners of cheesecloth together to form a bag; tie neck of bag securely with kitchen string.

3. Add bouquet garni to saucepan. Reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.

4. Add plum tomatoes, sherry, and vinegar, and cook, uncovered, stirring frequently, for 10 minutes. Stir in chicken stock. Bring liquid to a boil, then reduce heat and simmer for 10 minutes.

5. Season to taste with pepper and serve immediately.

Serves 12.