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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I have made this several times and it is YUMMY! From one of my favorite cookbooks, The Big Book of Soups & Stews by: Maryanna Vollstedt. Prep time does not included roasting your own peppers on the grill or under the broiler. Add about 15 minutes for that. Ingredients:
1 tablespoon vegetable oil |
1 large yellow onion, chopped |
2 garlic cloves, minced |
1 small potato, peeled and chopped |
1/2 teaspoon salt |
1/4 teaspoon dried thyme |
1/8 teaspoon red pepper flakes |
2 1/2 cups chicken stock, broth works |
3 large red bell peppers, roasted and cut |
1 cup buttermilk or 1 cup milk |
sour cream (optional) or plain yogurt (optional) |
chives (optional) |
Directions:
1. In a soup pot over medium heat, warm oil.
2. Add onion and saute'.
3. Add garlic and cook 30 seconds longer.
4. Add potato, salt, thyme, red pepper flakes, and stock/broth.
5. Bring to a boil, reduce heat, cover, and simmer 15 minutes.
6. Add roasted red peppers and cook 5-10 minutes until flavors are blended.
7. Puree w/ blender stick or in batches (food processor or blender).
8. Return to pot and add buttermilk (milk or half & half). Gently heat to serving temperature.
9. Ladle into bowls, top with sour cream & chives.
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