Creamy Bell Pepper Soup
|Diced bell pepper||1 Cup (16 tbs)|
|Diced onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Butter/Rendered chicken fat||2 Tablespoon|
|Unbleached flour||2 Tablespoon|
|Crumbled dried marjoram||1⁄4 Teaspoon|
|Chicken stock||3 Cup (48 tbs)|
|Milk/Half-and-half cream/both||1 1⁄2 Cup (24 tbs)|
|White pepper||1⁄8 Teaspoon|
|Freshly grated lemon peel||1⁄2 Teaspoon|
|Bell pepper/Lemon slices||1 , sliced paper thin|
Saute bell pepper, onion and garlic in butter until soft.
Sprinkle with flour and marjoram; cook, stirring, 3 minutes.
Gradually add stock, cook and stir until smooth and slightly thickened, cover and simmer gently 30 minutes.
Puree, add milk and season with pepper and lemon peel.
Reheat and adjust seasonings with salt; or chill and adjust seasonings.
Garnish with bell pepper slices.