Philadelphia Pepper Pot Soup Recipe
Ingredients
| 1 tablespoon unsalted butter or margarine | ||
| Vegetable oil | 1 Tablespoon | |
| 1 1/2 cups chopped sweet green pepper | ||
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Potatoes | 2 Cup (16 tbs), diced | |
| All purpose flour | 2 Tablespoon | |
| 5 1/2 cups Chicken Stock or low- sodium chicken broth | ||
| Bay Leaf | 1 | |
| Salt | 1/2 Teaspoon | |
| 1/2 teaspoon each crushed red pepper flakes and dried thyme leaves | ||
| 1/8 teaspoon each ground allspice and cloves | ||
| 8 ounces skinned and boned chicken breasts or cooked tripe, cut into 1 -inch pieces | ||
| Light cream | 1/2 Cup (16 tbs) | |
| Black pepper | 1/4 Teaspoon | |
| Parsley | 1/4 Cup (16 tbs), minced | |
Directions
1. In a large heavy saucepan, heat the butter and oil over moderately high heat. Stir in the green pepper, onion, and celery and saute for 5 minutes or until tender. Stir in the potatoes and flour and cook until bubbly. Stir in the stock, bay leaf, salt, crushed red pepper, thyme, allspice, and cloves and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, for 20 minutes or until the potatoes are tender.
2. Add the chicken and cream if you wish and simmer, covered, stirring occasionally, for 5 minutes or until the chicken is cooked. Discard the bay leaf. Season to taste with the pepper and stir in the parsley.
2. Add the chicken and cream if you wish and simmer, covered, stirring occasionally, for 5 minutes or until the chicken is cooked. Discard the bay leaf. Season to taste with the pepper and stir in the parsley.
Chef
