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Red Pepper Soup Recipe

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This recipe for Red Pepper Soup, by , is from Molloy, 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!



2 Tbsp olive oil
2 large onions, finely sliced
4 red peppers, cut into halves, seeds and veins removed and finely sliced
2 tsp of salt
4 garlic cloves, peeled and chopped
4 cups of chicken stock (add more if you like a thinner soup)
tsp red pepper flakes
1 tsp red wine or sherry vinegar

HEAT 2 Tbsp olive oil over medium to medium high heat in a large Dutch oven. Cook onion, red pepper, and 2 tsp salt, until soft but not brown, about 8 minutes. Stir occasionally so it does not burn.

ADD garlic and cook for another 4 minutes. Add the chicken stock plus 1 tsp vinegar and red pepper flakes. Bring to a boil.

COOL slightly and then pour into a Vitamix or blender and blend until smooth.

SERVE topped with sprinkles of crumbled bacon.




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