"Hunger is the best sauce in the world."--Cervantes

Red Pepper Soup Recipe

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This recipe for Red Pepper Soup, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Manwiller
Added: Tuesday, March 3, 2009


8 red bell peppers
3 carrots, peeled
3 shallots
1 garlic clove
1 pear, peeled and cored
1 Tbs olive oil
4 Tbs (1/2 stick) unsalted butter
4 cups chicken stock
1/2 tsp red pepper flakes
Dash of cayenne pepper
Coarse Kosher salt and fresh ground black pepper to taste
Sprigs of fresh tarragon, to taste

Slice thin 6 of the peppers, the carrots, shallots, garlic, and pear.
Heat the oil and butter in a large skillet and saute the sliced vegetables and pear over medium-low heat until tender, about 8-10 minutes.
Add the stock, red pepper flakes, cayenne pepper, salt and black pepper. Bring to a boil and simmer, covered, for 25-30 minutes.
While the soup is cooking, roast the remaining red peppers directly on the gas flame or under a hot broiler, rotating them with tongs until completely charred. Put them in a paper bag for 5-10 minutes to "sweat". Rub off the blackened skin and remove the seeds. Drain on paper towels.
Puree the soup in a food processor or blender, adding one of the roasted red peppers. Pour the pureed soup back into the pan and reheat over low heat.
Cut the remaining red pepper into julienne and add to the soup. Garnish with tarragon.

Personal Notes:
Personal Notes:
This recipe comes from "The Martha Stewart Cookbook, Collected Recipes For Everyday"




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