"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

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.

Contributor:  
Contributor:  
Penzeys
Added: Sunday, March 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 red bell peppers
2 tbsp butter
1 medium onion, chopped
1 garlic clove, minced
24 oz chicken broth (or 3 cups water plus 2-3 tsp
chicken soup base)
1/2 c half & half or whole milk
1/4 tsp black pepper

Directions:
Directions:
Roast red peppers on a foil-lined pan in a 450 oven; turn once or twice until brown and puffy on all sides, 15-20 minutes. Put the peppers in a paper bag or covered container to cool for about 10 minutes. Peel and remove the stems and seeds. Heat the butter in a pan over medium-high heat. Add the onion and garlic and saute until softened and tender, about 5 minutes. Add the red peppers, broth, and onion mixture to a blender and puree until smooth. Pour the red pepper mixture into a saucepan over low heat and add half & half or milk and black pepper. Heat until warm.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes prep time, 25 minutes to cook

 

 

 

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