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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Red Pepper Soup Recipe

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This recipe for Red Pepper Soup is from SHC Soup Supper Recipes, 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:  
8 red peppers
3 carrots, thinly sliced
3 shallots, thinly sliced
1 clove garlic, minced
1 pear, peeled and quartered
1 tbsp olive oil
1 tbsp unsalted butter
1 quart chicken stock
1 tbsp crushed red pepper
Cayenne pepper - to taste
salt - to taste
black pepper - to taste
Directions:
Directions:
Slice thinly 6 of the red peppers, all the carrots, shallots, garlic and the pear. Heat oil and butter in a large skillet and saute these over medium low heat until they are tender. Add stock, crushed red pepper, cayenne, salt and black pepper. Bring to a boil and simmer for 15-30 minutes.

While soup is cooking, roast the remaining 2 red peppers, rotating them occassionally so that they are charred on all sides. Remove from oven and place in the paper bag. Roll bag top shut and allow peppers to sweat for about 5 minutes. Wash off the blackened skin. Remove seeds. Drain on a paper towel.

Puree soup in a food processor or blender adding one of the roasted red peppers. Return puree to the pot and reheat on low. Julienne the last roasted red pepper and add to the soup. Serve with French Bread. Serves 4-6 people
Number Of Servings:
Number Of Servings:
4-6 people
Preparation Time:
Preparation Time:
about 90 minutes

 

 

 

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