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Curried Pepper Soup




Source of Recipe


Jo Gainey


List of Ingredients




6 red, yellow, or orange bell peppers (maybe 2 each?) avoid the green variety for this soup
1/2 cup chopped onion
1 cup water
2 teaspoons chicken bouillon granules (Knorr Suissse brand is what i use)
1 1/2 teaspoons curry powder or 1 teaspoon cumin
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried marjoram, crushed
1 teaspoon garlic powder
3 ounces cream cheese
1 2/3 cups whipping cream
Sour cream or chopped chives


Recipe



Peel--Halve peppers, remoce seeds and internal membranes. Place on foil-covered cookie sheet and broil turning often for 10 - 15 minutes, until skins start to turn black and bubble. Place in paper bag to steam and cool. When the peppers can be handled, remove loosened skins. Rinse gently. Slice peppers into strips and place in a crock pot or soup kettle with onion, water, bouillon granules, curry powder, thyme, marjoram and garlic. Simmer for one hour. Remove from heat, allow to cool for 30 miutes.

To blender, add cream cheese cut into chunks. Puree soup mixture in blender or food processor until smooth. Return to soup pot and reheat until simmering. Stir in cream. To serve, swirl a teaspoon of sour cream on the top of each bowl, or garnish with a half teaspoon of chopped chives. Serves 4

© recipe copyright rjgainey 2001