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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Red Pepper Soup Recipe

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This recipe for Red Pepper Soup is from Wyer Family 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:  
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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