Hungarian Pepper Soup with Romano Crisps |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is my delicious version of a classic comfort food from my childhood: stuffed peppers. The cream cheese gives it a velvety smoothness. Ingredients:
1 cup shredded romano cheese |
2 to 3 hungarian wax or banana peppers, seeded and chopped |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
2 teaspoons italian seasoning |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 cups chicken stock |
2 dozen apple spice meatballs |
1 can (12 ounces) evaporated milk |
1 package (8 ounces) cream cheese, cubed |
Directions:
1. On a baking sheet, sprinkle 1 tablespoon Romano cheese into a 3-in. circle, repeat 15 times. Bake at 300° for 10-12 minutes or until golden brown.
2. In a Dutch oven, saute peppers in butter until tender. Stir in the flour, Italian seasoning, salt and pepper until blended. Gradually add stock. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the meatballs, milk and cream cheese; heat through (do not boil). Serve with Romano crisps. Yield: 8 servings.
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