Side Pannel
Jb's Red Pepper Soup
Ingredients List
- 3 tb Butter or margarine
- 4 md Red bell peppers -- seed,
- Cut in strips
- 1 1/2 c Chicken stock
- Salt
- 1/8 ts Cayenne pepper -- to taste
- Sour cream
Directions
1. In a 3-quart saucepan over medium heat, melt butter. Add peppers.
2. Cover; cook peppers over medium heat until tender, about 8 minutes.
3. Pour peppers and liquid into a food processor or blender (if you use a
blender, you may have to process in 2 batches). Process 2 minutes.
4. Return soup to pan and add chicken stock. Season to taste with salt and
cayenne pepper; heat until hot.
5. Serve soup with a dollop of sour cream on top, or thin sour cream with
milk or water and swirl it into soup. Do not stir.
Makes 4 cups.
* Timesaver Tip: Soup can be prepared through step 4 up to 3 days ahead and
stored, covered, in refrigerator. To serve, heat and complete step 5.
Microwave Version
1. In a 2-quart casserole, microwave butter on 100% power 30 to 45 seconds,
to melt. Add pepper strips.
2. Cover and microwave on 100% power until tender, about 5 minutes.
Continue with step 3.
2. Cover; cook peppers over medium heat until tender, about 8 minutes.
3. Pour peppers and liquid into a food processor or blender (if you use a
blender, you may have to process in 2 batches). Process 2 minutes.
4. Return soup to pan and add chicken stock. Season to taste with salt and
cayenne pepper; heat until hot.
5. Serve soup with a dollop of sour cream on top, or thin sour cream with
milk or water and swirl it into soup. Do not stir.
Makes 4 cups.
* Timesaver Tip: Soup can be prepared through step 4 up to 3 days ahead and
stored, covered, in refrigerator. To serve, heat and complete step 5.
Microwave Version
1. In a 2-quart casserole, microwave butter on 100% power 30 to 45 seconds,
to melt. Add pepper strips.
2. Cover and microwave on 100% power until tender, about 5 minutes.
Continue with step 3.
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