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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

The Inn of Little Washington's Red Pepper Soup Recipe

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This recipe for The Inn of Little Washington's Red Pepper Soup is from Flynn 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:  
¼ cup olive oil
1 cup chopped onions
1 tsp fennel seed
¼ tsp Thyme
⅛ bay leaf
⅓ tsp minced garlic
1 tsp chopped fresh basil
6 red bell peppers - diced w seeds & ribs removed
2 tsp minced jalapeno pepper - seeds removed under cold running water
¼ cup flour
5 cups chicken stock
¼ cup chopped fresh tomato - peeled and seeded
2 tsp tomato paste
½ to 1 cup heavy cream
Salt, Pepper and pinch of sugar to taste
A dash of Sambuca Liqueur
Directions:
Directions:
In a heavy saucepan, heat the olive oil over medium heat and add onions,
fennel seed, thyme, bay leaf, garlic, basil, red peppers and jalapeno peppers.

Sauté vegetables over low heat until they are wilted (10-15 min).
Add flour and stir the mixture over low heat for 10 min to cook the flour.

Add chicken stock, whisking until smooth, and tomatoes and tomato paste.
Cook soup over medium heat partially covered for 45 minutes.

Puree it in a blender or food processor.
Return the puree to the pan, add the cream and simmer for 10 minutes.
Adjust seasoning as desired.
Add a splash of Sambuca just before serving.

The soup can be made up to 2 days in advance and reheated slowly, but do not
add Sambuca until you are ready to serve.
Personal Notes:
Personal Notes:
This is an amazing soup recipe given to Josie Flynn by the after doing several Pharmaceutical sales dinner programs at the Inn. The Inn of Little Washington serves this soup in small demitasse cups.
Very delicious and elegant!!

 

 

 

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