Light, creamy, pureed soup that is quite mild in flavor. Great for the cooler fireside evenings.
2 tbsp olive oil (25 mL)4 red bell peppers, chopped
2 tbsp chopped onion (25 mL)
1 tsp crushed garlic (5 mL)
24 fl oz chicken broth (710 mL)
1/8 tsp black pepper (0.5 mL)
In large electric frying pan or saucepan, heat oil. Add peppers, onion and garlic. Saute 10 minutes. Pour in chicken broth and reduce heat to low. Simmer 30 minutes. Transfer to a blender and puree until smooth. Pulverize through a strainer and return soup to pan. Stir in cream and black pepper. Heat through. Serve with freshly ground black pepper, if desired.
7 comments:
That sounds delicious. I look forward to trying it this winter. It looks like a soup to have after a morning of shoveling snow. :-)
Aaah, that sounds nice, Kent. No more snow shoveling for me now, but after almost 30 years in the cold White North I know what that was like. :-)
Just wanted to let you know I just posted this as a video here:
http://www.youtube.com/watch?v=iz95E_UsFMo
Hey, thanks, Kent. Good job as per usual. Love your apron!
P.S. I'll put the link here.
Do you want me to start a thread on LCF's for this soup and your video or will you be doing that?
If you want, this is a delicious soup, and my wife and I really liked it. Although we are torn about the strainer, the soup is really tasty without the pulp, but not the most satisfying (definitely side dish), but with the pulp it is thick and filling.
There is either way a ton of Vitamin C in this recipe -- perfect for winter.
I often don't bother straining it either. If I remember, I'll stick this one of LCF's. Thank you again!
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