BELL PEPPER SOUP
MAKES 8 SERVINGS.
1 1/2 tbs oil
1 1/2 cups chopped onion
8 garlic cloves, chopped
1/2 tsp paprika
2 1/4 cups chicken stock
Two 12 oz bottles roasted red bell peppers, drained
1/4 cup almonds
1 oz French bread, torn
1/4 cup heavy cream
2 tsp red wine vinegar
Heat a pan. Add oil to pan. Add onion, saute until tender. Add garlic, saute 1 1/2 min. Add paprika, cook 30 seconds. Add stock and bell peppers, bring to a simmer. *Place bell pepper mixture, almonds, and bread in a blender. Blend until smooth. Add cream, pulse to combine. *Return pureed soup to pan. Heat soup until thoroughly heated. Stir in vinegar and salt. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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