Yellow Pepper Soup With Red Pepper Puree
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Sweet yellow peppers||4 , peeled and diced|
|All purpose flour||2 Tablespoon|
|Chicken stock||2 Cup (32 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Red pepper puree||To Taste|
|Fresh basil sprig||1|
In saucepan, melt butter over medium heat; cook onion and garlic for 3 to 4 minutes or until tender but not browned. Add yellow peppers; cook for 5 to 8 minutes or until fragrant and wilted. Stir in flour and cook, without browning, for 4 minutes.
Add chicken stock; bring to boil. Reduce heat and simmer gently for 20 minutes. In food processor or blender, puree yellow pepper mixture until smooth. (Recipe can be prepared to this point, covered and refrigerated for up to 2 days.)
Return yellow pepper mixture to saucepan; add cream (if using) and cook just until heated through but do not boil. Season soup with salt and pepper to taste.
Ladle soup into wide shallow dishes. Swirl dollops of Red Pepper Puree through soup. Garnish with basil.