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Roasted Red Pepper Soup Recipe

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This recipe for Roasted 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: Monday, November 24, 2008


2 large, red or yellow peppers
1/2 cup chopped onion
2 cloves garlic, minced
1/3 cup butter, melted
1/3 cup all-purpose flour
3 16 ounce cans chicken broth
1/8 teaspoon ground pepper

Preheat oven 500
Place whole peppers on a large baking dish
Roast until skin is blackened and charred, about 20 minutes
Remove from oven and immediately transfer peppers to a paper bag and seal the top
Refrigerate 10 minutes or until peppers are cool; peel and seed
While peppers are cooling, saute' onion and garlic in butter until onion is tender
Add flour, stirring until smooth
Cook one minute over medium heat, stirring constantly
Gradually add chicken broth; continue heating until thickened
Add the roasted pepper
Pour one half the soup in a blender and blend until smooth
Repeat process until all soup is blended
Return to pot and simmer over low heat 10 minutes

Personal Notes:
Personal Notes:
You can reduce the preparation time by using a drained jar of roasted red peppers




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