Free Recipe Leslie s Red Pepper Soup
Recipe Type: Free Recipes
Recipe Preparation: broil
Cooking Ingredients for Leslie s Red Pepper Soup Recipe
6 lg Red bell peppers
2 Onions; chopped
1/2 Stick unsalted butter
8 c Chicken stock or low-salt
-broth
1/2 ts Dried herbes de Provence; up
-to 1
1 ts Finely chopped fresh
-tarragon; up to 2
1 ds Cayenne
Accompaniment: sour cream
Leslie s Red Pepper Soup Preparation
Preheat broiler. Quarter peppers lengthwise, discarding stems, seeds, and ribs. Put skin sides up on rack of a broiler pan, and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes. Transfer peppers to a bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel peppers and thinly slice. Cook onions in butter in a 5- to 6-quart heavy pot over moderately low heat, covered, stirring occasionally, until soft. Stir in peppers, stock, and herbes de Provence and simmer, uncovered, 20 minutes. Puree soup in a blender in batches (use caution when blending hot liquids). For a smoother texture, force puree through a food mill into a large bowl. Return soup to pot and season with salt, tarragon, and cayenne. Reheat soup. Cooks” note: • Peppers can be roasted 2 days ahead and chilled, covered. Serves 6 to 8 (10 1/2 cups) Gourmet October 1999 Converted by MC_Buster. Per serving: 684 Calories (kcal); 48g Total Fat; (59% calories from fat); 9g Protein; 65g Carbohydrate; 124mg Cholesterol; 27mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 10 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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