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Red Pepper Soup

Elitists.Kitchen's picture
Ingredients
  Butter 1 Ounce (25 Gram)
  Oil 1 Tablespoon
  Red onion/White onion 1 , chopped
  Garlic 1 Clove (5 gm), crushed
  Chicken stock 1 1⁄2 Pint (900 Milliliter)
  Sherry 2 Tablespoon
  Red peppers 3 , deseeded and finely diced
  Canned tomatoes 8 Ounce, chopped (227 Gram, Tinned)
  Sugar 1 Teaspoon
  Fresh parsley 1 Teaspoon, chopped
  Plain flour 1 Ounce (25 Gram)
  Butter 1 Ounce, melted (25 Gram)
  Fresh chives 1 Teaspoon, chopped
Directions

MAKING
1) Heat a pan, melt the butter and oil. Put in the onion and garlic, sauté until soft but do not brown it.
2) Pour in the stock, sherry, and add peppers, tomatoes, sugar and parsley.
3) In a bowl, add flour into the melted butter. Whisk. Pour it into the soup. Stir briskly until it boils.
4) Simmer the soup for 5 minutes and take away from heat.
5) You may puree it in a liquidizer for a smooth soup.

SERVING
6) Garnish with chives and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Pepper
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes
Servings: 
6

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