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Red Pepper Soup




Source of Recipe


Unknown


List of Ingredients




3 medium red peppers, cut in half and cored
6 tablespoons unsalted butter
5 cups chicken stock (about 6 cans chicken broth)
1/4 cup cooked long grain rice
Pinch of cayenne pepper
Salt
Fresh ground pepper
3 tablespoons all pourpose flour
2 tablespoons heavy cream (or half and half)

Recipe



Cut peppers into thin strips (about 3/8" wide). In large skillet melt 3 tablespoons butter over low heat and stir in pepper strips. Cover and cook stirring occasionally, about 7 minutes or until softened. Remove 8 pepper strips and reserve for garnish.

Add 3/4 cup stock to skillet, cover and bring to a simmer. Reduce heat to low and cook until peppers are very tender, about 15 minutes.

Transfer peppers and their coking liquid to a blender or food processor and puree for 2 minutes or until smooth.

In medium saucepan (heavy) melt remainng 3 tablespoons butter over low heat, add flour and cook whisking constantly until mixture turns a light beige color, 2 to 3 minutes. Remove from heat.

Gradually ladle 3 cups of stock into flour mixture whisking. Bring to a boil whisking constantly over medium high heat. Add a pinch of salt and pepper. Return heat to medium low and simmer uncovered whisking often for 5 minutes. Add pureed peppers and simmer, stirring often for 5 minutes.

Stir in cream and bring to a boil, add cayenne and simmer about 1 minute or until soup thickens slightly.

Taste and adjust seasoning.

Stir in rice,garnish each bowl with the reserved slice of pepper and serve.