Red Pepper Soup
I still can't decide whether this--or the Red Bell Pepper Soup--is the one I prefer more. You can't go wrong if you decide to prepare either one of them, as far as I'm concerned. I hope that you do.
2 Tbsp. olive oil
8 large red bell peppers, seeded and coarsely chopped
3 carrots, peeled and sliced 1/4-inch thick
2 medium onions, peeled and chopped
2 cloves garlic, chopped
1 quart (approximately) chicken stock
1 ripe pear, cored, peeled and chopped
1 tsp. salt or to taste
1/8 to 1/4 tsp. cayenne pepper
1/4 to 1/2 cup orange juice (optional)
garnishes: sour cream or yogurt, chopped cilantro leaves
In a large stockpot with cover, heat oil over medium heat. Add bell peppers, carrots, onions and garlic. Cover and cook for 15 minutes, stirring occasionally. Do not let vegetables brown. Add the chicken stock and pear. Simmer 20 to 30 minutes. Let cool.
Puree the soup through a food mill or in a food processor. Season to taste with salt and cayenne pepper. If soup is too thick, thin with orange juice. Add sour cream or yogurt and a sprinkle of cilantro. Serve hot or cold.
Makes 8 servings.
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