Red Pepper Soup
Ingredients
4 red bell peppers | ||
2 tb unsalted butter | ||
1 medium onion, chopped | ||
2 cloves garlic, minced | ||
3 cups chicken broth (go to our search engine for chicken stock recipe) | ||
1/2 cup half and half | ||
kosher salt and fresh cracked black pepper to taste |
This is a wonderful rich creamy soup that may be served hot or cold.
- Roast red peppers on a foil lined pan in a 450 degree oven. Turn frequently to make sure peppers blister on all sides, about 20 minutes.
- Put peppers in a paper or plastic bag and seal. The seam will loosen the skins, so they may be removed easily.
- Peel and remove the stems and seeds.
- Heat the butter in a medium sauce pan over medium heat.
- Add the onions and garlic and saute until tender, about 5 minutes.
- Add the red peppers, broth and onion mixture and red peppers to a blender or food processor and puree until smooth.
- Pour the red pepper mixture into another sauce panĀ over low heat and add the half and half.
- Season with salt and pepper.
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