 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
Great recipe for using up sweet red peppers from the garden...wonderfully fresh tasting! Ingredients:
3 tablespoons unsalted butter |
1 large red onion, chopped |
2 cloves garlic, chopped |
8 large red peppers, halved,peeled,seeded and cut into chunks |
2 1/2 cups chicken stock |
1/4 teaspoon fresh ground pepper |
salt |
3/4 cup half-and-half cream (10% cream) |
Directions:
1. Melt butter in a large saucepan over medium heat.
2. Add the onion and garlic.
3. Cook for 5-8 minutes or until onions are tender.
4. Add the red peppers.
5. Continue cooking for 5 minutes.
6. Add the stock, freshly ground pepper and salt.
7. Bring to a boil.
8. Reduce heat, cover and simmer for 25 minutes.
9. Put soup through a food mill to remove the pepper skins.
10. Return to saucepan.
11. Add cream and heat through without boiling.
|
|