Cream Of Red Pepper Soup Recipe
Ingredients
| Water | 1 Pint | |
| 4 large red bell peppers, seeded and chopped | ||
| 1 large onion, coarsely chopped | ||
| 2 quarts hearty chicken stock or broth | ||
| Butter | 1/4 Cup (16 tbs) | |
| Half and Half | 1 Quart | |
| Cornstarch | 2 Tablespoon | |
| Fresh chopped dill for garnish | ||
| 1 teaspoon each salt and pepper | ||
| 1 teaspoon each salt and pepper | ||
Directions
In a medium saucepan combine the water, peppers and onion, boil until tender.
Pour the mixture into a food processor and puree.
In a large stock pot heat the chicken stock over high heat.
Add the vegetable puree, butter, half-and-half, salt and pepper.
Reduce the heat to simmer.
Dissolve the cornstarch in a small amount of cold water.
Stir in the cornstarch, and cook the soup until thickened.
Pour the mixture into a food processor and puree.
In a large stock pot heat the chicken stock over high heat.
Add the vegetable puree, butter, half-and-half, salt and pepper.
Reduce the heat to simmer.
Dissolve the cornstarch in a small amount of cold water.
Stir in the cornstarch, and cook the soup until thickened.
Chef
