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Cream Of Red Pepper Soup

Western.Chefs's picture
Ingredients
  Water 1 Pint
  Red bell peppers 4 Large, seeded and chopped
  Onion 1 Large, coarsely chopped
  Chicken stock/Chicken broth 2 Quart (Hearty)
  Butter 1⁄4 Cup (4 tbs) (1 Stick)
  Half and half 1 Quart
  Cornstarch 2 Tablespoon
  Chopped fresh dill 1 Teaspoon (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

In a medium saucepan combine the water, peppers and onion, boil until tender.
Pour the mixture into a food processor and puree.
In a large stock pot heat the chicken stock over high heat.
Add the vegetable puree, butter, half-and-half, salt and pepper.
Reduce the heat to simmer.
Dissolve the cornstarch in a small amount of cold water.
Stir in the cornstarch, and cook the soup until thickened.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Bell Pepper

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