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Sweet Red Pepper Soup Recipe

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This recipe for Sweet Red Pepper Soup, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Dimiceli
Added: Saturday, December 20, 2008


2 large garlic cloves, unpeeled
1/4 teaspoon extra virgin olive oil
3 red bell peppers
1 cup chicken broth
1 tablespoon reduced fat sour cream
1 teaspoon 1% milk or water
1 tablespoon minced fresh chives or parsley

Preheat oven 350
Cut off and discard root ends of garlic cloves
On a 10 inch piece of foil, drizzle garlic with oil
Crimp foil to seal and bake in middle of oven until garlic is tender, about 30 minutes
Cool, then peel
While garlic is baking, lay bell peppers on their sides on racks of gas burners and turn flames on high (Or put peppers on rack of broiler pan about 2 inches from heat)
Roast peppers, turning with tongs, until skins are blackened, about 5 minutes
Transfer to a bowl and let stand, covered, until cool enough to handle
Peel peppers and discard stems and seeds
Coarsely chop peppers and puree' in a blender with the roasted garlic and chicken broth
Transfer puree' to a saucepan
Heat over moderate heat, stirring, until warm
Season with salt and pepper

Stir together sour cream and milk
Drizzle 1 teaspoon sour cream/milk mixture over each serving of soup and sprinkle with chives

Number Of Servings:
Number Of Servings:




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