Creamy Roasted Red Pepper Soup |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Add a green salad, crusty multi grain bread with mozzarella, and a glass of wine and you've got a meal elegant enough for a small dinner party. This would make a good first course as well. Ingredients:
1/4 cup butter, divided |
1/2 cup chopped onion |
1 garlic clove, finely chopped |
1 (12 ounce) jar roasted red peppers, drained and seeds removed |
1/4 cup flour |
1 (12 ounce) can evaporated milk |
1 (14 1/2 ounce) can vegetable broth or 1 (14 1/2 ounce) can chicken broth |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Melt 2 tablespoons of the butter in a medium saucepan over medium heat.
2. Add the onion and garlic; cook, stirring occasionally, for 1-2 minutes or until onion is tender.
3. Transfer onion mixture to a blender or food processor container; add red peppers and cover. Process until smooth.
4. Melt the remaining butter in the same saucepan; stir in flour.
5. Gradually stir in the evaporated milk and broth; cook, stirring constantly, until mixture comes to a boil.
6. Stir in the red pepper mixture, salt, and pepper; heat through.
7. Ladel into bowls and serve hot.
|
|