Bob's Red Pepper Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 to 7 Lbs Red Peppers
1 Head Garlic
1 bunch of basil
1/2 Gallon of light cream (Or half and half)
Salt and Pepper to taste
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Directions: |
Directions:Heat the broiler in your oven. Cover a cookie sheet with aluminum foil. Core the peppers, shake out the seeds and rinse. Place on cookie sheet on top shelf under broiler (5 Inches from flame or element). Rotate peppers to blacken all sides. Do not over cook, but make sure all sides are blackened.
Place peppers in a brown paper bag. Save any pepper juice from the cookie sheet to use in the cooking process.When peppers have cooled, remove from bag and remove skins. Slice open and devein. Toss 3 or 4 at a time into the blender with a generous "slurp" of cream. Blend with the idea that you are not making Campbell's Tomato Soup. (Leave a bit chunky)
Smash the garlic and dice. Cook lightly in olive oil. Add to the peppers along with the basil and blend together.
Simmer for a couple of hours. Salt and pepper to taste. Refrigerate overnight to enhance the flavor. |
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Number Of
Servings: |
Number Of
Servings:12 to 15 |
Preparation
Time: |
Preparation
Time:Prep. 1 hour |
Personal
Notes: |
Personal
Notes: After years of bringing pasta salad to gatherings, I decided I should do something that was mine, and a bit more interesting. Enjoy.
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