Red Pepper Soup
|Olive oil||1 Tablespoon|
|Unsalted butter||4 Tablespoon|
|Sweet red bell peppers||8 , julienned|
|Carrot||1 , thinly sliced|
|Shallots||3 , sliced|
|Garlic||1 Clove (5 gm), minced|
|Pear||1 , peeled, quartered, and seeded|
|Chicken broth||4 Cup (64 tbs)|
|Freshly ground black pepper||To Taste|
Heat the oil and butter in a large saute pan. Saute the peppers, carrot, shallots, garlic, and pear over medium heat for 8-10 minutes, or until tender.
Add the chicken broth, Tabasco, and sugar. Bring to a boil, reduce heat and simmer, covered, for 25-30 minutes. Puree everything in a food processor.
Add salt and pepper to taste.
Serve hot or cold, garnished with sour cream and chives,IF DESIRED