Free Recipe Roasted Red Pepper Cream Soup
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Roasted Red Pepper Cream Soup Recipe
6 lg Red bell peppers
2 tb Olive oil
1/2 c Coarsely-chopped onions
1 tb Minced garlic
1 tb Chopped basil
Salt; to taste
1/4 ts Cayenne pepper
Freshly-ground black pepper
4 c Chicken stock
1 c Light cream
Basil chiffonade; for
-garnish
Roasted Red Pepper Cream Soup Preparation
Roast peppers: Turn burner to high. Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly. When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away. Repeat with remaining peppers. Seed peppers and chop coarsely. Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly. Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan. Cook 3 minutes over high heat. Stir in stock and 1/4 cup cream and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, about 8 minutes. Puree red pepper mixture in food processor until smooth, about 2 minutes. Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-010 broadcast 01-26-1997) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 02-26-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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