Red and yellow bell pepper soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Red bell peppers, roasted |
| 2 | larges | Yellow bell peppers, roasted |
| 2 | tablespoons | Shallots, chopped |
| 2 | tablespoons | Olive oil |
| 4 | cups | Chicken stock |
| 2 | cups | Heavy cream |
| Salt and pepper to taste | ||
Directions
Keeping the colors separate, peel the roasted peppers, remove the seeds, and dice the flesh. Using 2 pans, saut 1 tbs chopped shallot in half the olive oil in each pan; add the diced pepper, the red to one pan, the yellow to the other, and saut for 2 minutes. Add 2 cups of chicken stock to each pan and cook over low heat for 10 minutes.
Add 1 cup of cream to each pan and simmer the mixtures for about 5 minutes. Add salt and pepper to taste. Separately, pure the mixtures in a blender until smooth.
When both soups are made, pour them, using two ladles, simultaneously, into soup bowls, one color on each side. Serve hot.
Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 23 Submitted By DIANE LAZARUS On 07-14-95
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