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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I LIKE TO CREATE new dishes for my husband and me. I'd rather fuss over a meal and set a fancy table than go out to eat. I often serve this soup on special occasions such as our wedding anniversary...we have celebrated 56 of them! -Bessie Hulett, Shively, Kentucky Ingredients:
1 bacon strip |
1 large sweet red pepper, chopped |
1/4 cup chopped onion |
2 garlic cloves, minced |
1 tablespoon tomato paste |
1/8 teaspoon paprika |
3 to 4 drops hot pepper sauce |
dash cayenne pepper |
1 cup chicken broth, divided |
1 tablespoon butter |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 cup heavy whipping cream |
1/4 teaspoon salt |
chives and additional chopped red pepper, optional |
Directions:
1. In a large skillet, cook bacon until crisp. Remove to paper towel to drain. To the drippings, add the red pepper, onion and garlic; saute until onion is tender, about 4 minutes. Stir in the tomato paste, paprika, hot pepper sauce and cayenne until well blended. Add 1/4 cup broth. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool for 10 minutes. Puree in a blender; set aside.
2. In a large saucepan over low heat, melt butter. Stir in flour; cook and stir for 2 minutes or until thickened. Gradually add remaining broth; bring to a boil over medium heat. Cook and stir for 2 minutes; reduce heat to low.
3. Gradually stir in cream and salt. Add puree; heat through. Crumble bacon over top. Garnish with chives and red pepper if desired. Yield: 2 servings.
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