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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Yellow pepper soup Recipe

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This recipe for Yellow pepper soup is from The Ultimate Black Belt Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tablespoon Olive oil
4 tablespoons butter
6 yellow bell peppers, halved, seeded and thinly sliced
2 roasted yellow peppers, peeled and skinned
(place under broiler until skin blackens and turn peppers as they blacken then once the whole pepper is blackened wrap in paper towel and place in plastic bag to 'sweat' off the skin)
3 shallots, peeled and thinly sliced
1 pear, peeled, quartered and thinly sliced
1 quart chicken stock
1 clove garlic, peeled and thinly sliced
Dash of cayenne pepper
salt and freshly ground pepper
1/2 cup heavy cream
sour cream
Directions:
Directions:
Heat the oil and butter in a large saucepan and saute the sliced veges and pear over medium heat until tender 5-10 minutes.

Add the stock, roasted peppers, cayenne,salt and pepper to taste. Bring to a boil and simmer, covered for 30 minutes.

Puree the soup in a blender in small batches (approx. 2 cups each). Pour the soup into the pan, add heavy cream and reheat over low heat.

Serve soup hot with a dollop of sour cream on top.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
A very filling and tasty soup!

 

 

 

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