Red Pepper Soup Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Unsalted butter | 4 Tablespoon | |
| 7-8 sweet red bell peppers, julienned | ||
| Carrot | 1 , thinly sliced | |
| Shallots | 3 , sliced | |
| Garlic | 1 Clove (5gm), minced | |
| 1 pear, peeled, quartered, and seeded | ||
| Chicken broth | 4 Cup (16 tbs) | |
| 2 dashes Tabasco | ||
| Sugar | 1 Teaspoon | |
| Salt | To Taste | |
| black pepper | 1 | |
Directions
Heat the oil and butter in a large saute pan. Saute the peppers, carrot, shallots, garlic, and pear over medium heat for 8-10 minutes, or until tender.
Add the chicken broth, Tabasco, and sugar. Bring to a boil, reduce heat and simmer, covered, for 25-30 minutes. Puree everything in a food processor.
Add salt and pepper to taste.
Serve hot or cold, garnished with sour cream and chives.
Add the chicken broth, Tabasco, and sugar. Bring to a boil, reduce heat and simmer, covered, for 25-30 minutes. Puree everything in a food processor.
Add salt and pepper to taste.
Serve hot or cold, garnished with sour cream and chives.
Chef
