Red Pepper Soup Good Recipes

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Red Pepper Soup

"This is a mild and creamy pureed soup so that it will surprise people who failed to realize they have been pepper fanatics at coronary heart. It's a easy soup consisting of ripe pink peppers in a creamy base. Serve with a dollop of sour cream, if favored."

Ingredients :

2 tablespoons butter
4 crimson bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
24 fluid ounces chook broth
1/2 cup heavy cream
1/eight teaspoon ground black pepper

Instructions :

Prep : 15M	Cook : 5M	Ready in : 55M

Melt the butter in a big saucepan over medium warmness. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
Pour inside the chook broth, stirring properly, reduce warmness to low and simmer for 30 minutes. Transfer to a blender and puree until easy.
Run the soup via a strainer and go back the liquid to the saucepan over medium low warmness. Stir in the heavy cream and the floor black pepper and permit to heat through, about five to ten minutes.

Notes :

Reynolds® Aluminum foil can be used to keep food wet, prepare dinner it frivolously, and make smooth-up simpler.

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