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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
1 tablespoon butter |
3/4 cup onion, chopped finely |
1 -2 clove garlic, minced |
1 stalk celery, chopped finely |
4 roasted red bell peppers, dried and chopped finely or 1 (16 ounce) can roasted red bell peppers |
1 1/2 teaspoons curry powder |
1/2 teaspoon cumin |
1/8 teaspoon cayenne pepper |
6 cups chicken stock |
1 tablespoon paprika |
salt and pepper |
1/3 cup fresh parsley leaves, chopped finely |
2 1/2 tablespoons lemon juice |
1 cup cream or 1 cup half-and-half |
2 -3 tablespoons canned chilies, chopped finely |
Directions:
1. Heat the oil and butter in a large sauté pan.
2. Add the onion, garlic, and celery and cook until soft.
3. Add the roasted peppers, curry powder, cumin, and cayenne and cook 1 to 2 minutes.
4. Add the stock, paprika, salt, and pepper; bring to a boil.
5. Add the parsley and lemon juice and adjust the seasonings to taste.
6. In another small saucepan, heat the cream or half-and-half and continue to cook until reduced by one-third.
7. Transfer to a food processor or blender, add the chilies and purée.
8. Spoon the cream mixture into the hot soup and serve.
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