Post by April B. on Nov 24, 2003 9:22:30 GMT -6
Red Bell Pepper Soup
2 Knorr chicken or vegetable bouillon cubes dissolved in 4 cups water
1 large red or Russet potato, peeled and chopped
4 plum or regular tomatoes, seeded and diced
2 tablespoons butter or extra virgin olive oil
2 large garlic cloves, crushed, peeled, minced
4 large red bell peppers, cored, seeded and chopped
1 medium Vidalia or sweet type onion, peeled, chopped (optional)
1 teaspoon Salt
freshly ground black pepper, to taste
1/2 cup milk and 1/2 cup heavy cream
Or,
1 cup Half & Half
Zest and juice of 1 fresh lemon or lime
1 cup sour cream for garnish
Chopped fresh cilantro or chives for garnish
Place broth in a large saucepan. Add potatoes, and tomatoes.
Bring to a low boil over medium high heat; reduce heat to medium low.
Simmer, covered, 20 minutes. Remove chiles.
In a large frying pan, heat butter or oil over medium heat.
Sauté bell peppers about 10 minutes, or until soft.
Add onion during the last 5 minutes and garlic during the last minute.
Stir well.
Combine peppers with broth, potatoes, and tomatoes in a blender.
Process until smooth.
Return mixture to saucepan and season with salt and black pepper.
Add milk and cream, OR, Half & Half blending thoroughly.
Reheat over low heat.
2 Knorr chicken or vegetable bouillon cubes dissolved in 4 cups water
1 large red or Russet potato, peeled and chopped
4 plum or regular tomatoes, seeded and diced
2 tablespoons butter or extra virgin olive oil
2 large garlic cloves, crushed, peeled, minced
4 large red bell peppers, cored, seeded and chopped
1 medium Vidalia or sweet type onion, peeled, chopped (optional)
1 teaspoon Salt
freshly ground black pepper, to taste
1/2 cup milk and 1/2 cup heavy cream
Or,
1 cup Half & Half
Zest and juice of 1 fresh lemon or lime
1 cup sour cream for garnish
Chopped fresh cilantro or chives for garnish
Place broth in a large saucepan. Add potatoes, and tomatoes.
Bring to a low boil over medium high heat; reduce heat to medium low.
Simmer, covered, 20 minutes. Remove chiles.
In a large frying pan, heat butter or oil over medium heat.
Sauté bell peppers about 10 minutes, or until soft.
Add onion during the last 5 minutes and garlic during the last minute.
Stir well.
Combine peppers with broth, potatoes, and tomatoes in a blender.
Process until smooth.
Return mixture to saucepan and season with salt and black pepper.
Add milk and cream, OR, Half & Half blending thoroughly.
Reheat over low heat.
