Yellow Pepper Soup
|Sweet butter||2 Tablespoon|
|Onion||1⁄2 Medium, finely chopped|
|Celery rib||1 , finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Yellow peppers||3 Large, cored, seeded, and sliced|
|Red wine vinegar||3 Tablespoon|
|Chicken stock||6 Cup (96 tbs)|
|Ground white pepper||To Taste|
|Sour cream||1 Tablespoon|
|Cilantro leaves||4 , chopped|
|Fried corn tortillas||1 Cup (16 tbs), cut in 1/2-inch strips|
Melt the butter in a medium skillet, add onion, celery, and garlic and saute over medium heat until softened but not browned, about 5 minutes.
Add peppers and saute 5 minutes longer.
Remove from the heat and let cool briefly.
Turn peppers into a food mill or processor and puree.
In a medium saucepan, combine vinegar, Tabasco, and chicken stock and bring to a boil.
Stir in pureed pepper mixture, season with salt and pepper, and simmer over medium heat for a few minutes longer.
Serve hot, garnished with sour cream, chopped cilantro, and tortilla strips.