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Creamy Red Pepper Soup Recipe

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

Holly Genovese
Added: Wednesday, August 24, 2005


4 tablespoons olive oil,
2 onions, chopped,
2 carrots, peeled and chopped,
3 garlic cloves, chopped,
2 teaspoons chopped fresh thyme leaves,
6 cups chicken or vegetable broth,
2 (12-ounce) jars roasted red bell peppers preserved in water, drained,
1 russet potato, peeled and coarsely chopped,
1/2 cup dry white wine,
1 tablespoon sugar, (optional)
Salt and freshly ground black pepper ,
16 (3/4-inch thick) baguette slices, cut into 1/2 to 3/4-inch cubes,
1/2 cup mascarpone cheese

Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 minutes.
Add the broth, bell peppers, potato, wine, and sugar.
Bring to a simmer over high heat.
Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring occasionally, about 30 minutes. Cool the soup slightly.
Using an immersion hand blender, puree the soup in the pot until it is smooth.
Alternately, working in batches, puree the soup in a regular blender, taking care while blending warm liquids.
Season the soup, to taste, with salt and pepper.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
Prep Time: 15 minutes; Cook Time: 45 minutes




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