Red Pepper And Tomato Soup
|Olive oil||1 Tablespoon|
|Red onions||3 Large, thinly sliced|
|Sweet peppers||6 Large, seeded and thinly sliced|
|Garlic clove||6 Large|
|Carrot||1 Large, diced|
|Dried thyme||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Cayenne pepper||To Taste|
|Canned plum tomatoes||6 Cup (96 tbs), drained, peeled, and chopped|
|Dry sherry||3 Tablespoon|
|Red wine vinegar||1 Tablespoon|
|Chicken stock||5 Cup (80 tbs)|
|Freshly ground pepper||To Taste|
In a large saucepan over medium heat, melt butter with oil.
Add onions and cook until onions begin to turn golden; do not brown.
Stir in peppers, garlic, carrot, thyme, oregano, salt, and cayenne pepper.
Add bouquet garni.
Reduce heat to low, cover, and cook for 10 minutes, stirring occasionally.
Add plum tomatoes, sherry, and vinegar, and cook, uncovered, stirring frequently, for 10 minutes.
Stir in chicken stock.
Bring liquid to a boil, then reduce heat and simmer for 10 minutes.
Season to taste with pepper and serve immediately.