Roasted Red Pepper Cream Soup
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Roasted Red Pepper Cream Soup
  Pepper    Creams    Soups  
Last updated 6/12/2012 12:58:23 AM. Recipe ID 21142. Report a problem with this recipe.
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      Title: Roasted red pepper cream soup
 Categories: E.
      Yield: 4 Servings
 
      6 lg Red bell peppers
      2 tb Olive oil
    1/2 c  Coarsely chopped onions
      1 tb Minced garlic
      1 tb Chopped basil, plus basil
           Chiffonade, for garnish
           Salt
    1/4 ts Cayenne
           Black pepper
      4 c  Chicken stock
      1 c  Light cream
 
  Roast peppers:  Turn burner to high.  Impale a red pepper on a
  long-handled fork and hold over high heat, turning to char skin
  evenly. When skin is brown and crackly, immediately plunge pepper in
  a bowl of ice water; the skin will fall away.  Repeat with remaining
  peppers. Seed peppers and chop coarsely.  Alternatively, broil
  peppers in a preheated broiler 4 inches from element, turning to char
  all sides evenly.
  
  Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper
  and roasted peppers in a medium saucepan.  Cook 3 minutes over high
  heat. Stir in stock and 1/4 cup cream and bring to a boil.  Reduce
  heat to medium and simmer, stirring occasionally, about 8 minutes.
  Puree red pepper mixture in food processor until smooth, about 2
  minutes. Return red pepper soup to pan with remaining cream and heat
  on medium-low heat before serving, garnished with basil chiffonade.
  
  Yield: 6 servings
 




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Recipe ID 21142 (Apr 03, 2005)

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