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Red Pepper Soup Recipe

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

Contributor:  
Contributor:  
Denise Wyer
Added: Tuesday, January 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
7 red peppers, thinly sliced
1 carrot, peeled and sliced
3 shallots, peeled and sliced
1 clove garlic, peeled and chopped
1 pear, peeled and sliced
1 tbl olive oil
4 tbl unsalted butter
1 quart chicken broth
shake of tobasco sauce
salt & pepper

Directions:
Directions:
Heat oil and butter in deep pot. Saute vegetables and pear over medium heat until tender. Add chicken broth, tobasco, salt and pepper. Bring to a boil, reduce heat and simmer, covered, for 25-30 min.
Top with a dollop of sour cream.

When cooled, puree soup. Soup freezes well.

Personal Notes:
Personal Notes:
I like to serve this soup as an appetizer before dinner.

 

 

 

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