Creamy Bell Pepper Soup Recipe
Ingredients
1 cup diced bell pepper
1/2 cup diced onion
1 garlic clove, minced
2 tablespoons butter and or rendered chicken fat
2 tablespoons unbleached flour
1/4 teaspoon crumbled dried marjoram
3 cups chicken stock
1-1/2 cups milk and/or half-and-half cream
1/8 teaspoon white pepper
1/2 teaspoon freshly grated lemon peel
Salt
Bell pepper, sliced paper thin and/or lemon slices
Directions
Saute bell pepper, onion and garlic in butter until soft.
Sprinkle with flour and marjoram; cook, stirring, 3 minutes.
Gradually add stock, cook and stir until smooth and slightly thickened, cover and simmer gently 30 minutes.
Puree, add milk and season with pepper and lemon peel.
Reheat and adjust seasonings with salt; or chill and adjust seasonings.
Garnish with bell pepper slices.
Sprinkle with flour and marjoram; cook, stirring, 3 minutes.
Gradually add stock, cook and stir until smooth and slightly thickened, cover and simmer gently 30 minutes.
Puree, add milk and season with pepper and lemon peel.
Reheat and adjust seasonings with salt; or chill and adjust seasonings.
Garnish with bell pepper slices.
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