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Philadelphia Pepper Pot Soup

Western.Chefs's picture
Ingredients
  Butter/Margarine 1 Tablespoon (Unsalted)
  Vegetable oil 1 Tablespoon
  Chopped sweet green pepper 1 1⁄2 Cup (24 tbs)
  Chopped onion 1 Cup (16 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Diced potatoes 2 Cup (32 tbs)
  All purpose flour 2 Tablespoon
  Chicken stock/Low sodium chicken broth 5 1⁄2 Cup (88 tbs)
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  Crushed red pepper flakes 1⁄2 Teaspoon
  Dry thyme leaves 1⁄2 Teaspoon
  Ground allspice 1⁄8 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Skinned boned chicken breasts/Cooked tripe 8 Ounce, cut into 1 inch pieces
  Light cream 1⁄2 Cup (8 tbs)
  Black pepper 1⁄4 Teaspoon (Or To Taste)
  Minced parsley 1⁄4 Cup (4 tbs)
Directions

1. In a large heavy saucepan, heat the butter and oil over moderately high heat. Stir in the green pepper, onion, and celery and saute for 5 minutes or until tender. Stir in the potatoes and flour and cook until bubbly. Stir in the stock, bay leaf, salt, crushed red pepper, thyme, allspice, and cloves and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, for 20 minutes or until the potatoes are tender.
2. Add the chicken and cream if you wish and simmer, covered, stirring occasionally, for 5 minutes or until the chicken is cooked. Discard the bay leaf. Season to taste with the pepper and stir in the parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Pepper
Interest: 
Healthy
Cook Time: 
25 Minutes
Servings: 
6

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