Green pepper soup - sl 11/88
7 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Green peppers; chopped |
| 2 | larges | Onions; chopped |
| 1 | tablespoon | Butter or margarine; melted |
| 1 | tablespoon | Vegetable oil |
| 1 | tablespoon | All-purpose flour |
| 4 | cups | Chicken broth |
| 1 | cup | Half-and-half |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| Sliced scallions (optional) | ||
Directions
Saute green pepper and onion in butter and oil in a Dutch oven. Add flour, and stir until smooth. Cook 1 minute, stirring constantly.
Gradually add chicken broth. Bring to a boil; reduce heat, and simmer 5 minutes. Spoon half of mixture into container of electric blender; process until smooth. Repeat process with remaining pepper mixture.
Return mixture to Dutch oven; stir in half-and-half, salt, and pepper. Cook over low heat, stirring constantly, until soup is heated. Garnish with sliced scallions, if desired. Yield: 7 cups.
Deborah Newman of North Carolina, in November, 1988"Southern Living".
Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-09-95
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