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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I found this recipe in my Penzeys catalog. Ingredients:
4 red bell peppers |
2 tablespoons butter |
1 medium onion, chopped |
1 garlic clove, minced |
24 ounces chicken broth |
1/2 cup half-and-half or 1/2 cup whole milk |
1/4 teaspoon ground black pepper |
Directions:
1. Roast the red peppers in a foil-lined pan at 450°F Cook until brown and puffy on all sides, turning once or twice.
2. Allow the peppers to cool for about 10 minutes. Peel and remove the stems and seeds.
3. Heat the butter in a pan over medium-high heat. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Add the red peppers, broth, and onion mixture to a blender and puree until smooth.
5. Pour the red pepper mixture into a saucepan over low heat and add half & half or milk and black pepper. Heat until warm.
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