Red And Yellow Bell Pepper Soup Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 large: Red bell peppers, roasted
2 large: Yellow bell peppers, roasted
2 tbsp: Shallots, chopped
2 tbsp: Olive oil,
4 cup: Chicken stock,
2 cup: Heavy cream,
Salt and pepper to taste,
Directions:
Keeping the colors separate, peel the roasted peppers, remove the
seeds, and dice the flesh. Using 2 pans, saut 1 tbs chopped shallot
in half the olive oil in each pan; add the diced pepper, the red to
one pan, the yellow to the other, and saut for 2 minutes. Add 2 cups
of chicken stock to each pan and cook over low heat for 10 minutes.
Add 1 cup of cream to each pan and simmer the mixtures for about 5
minutes. Add salt and pepper to taste. Separately, pure the mixtures
in a blender until smooth.
When both soups are made, pour them, using two ladles,
simultaneously, into soup bowls, one color on each side. Serve hot.
Vincents Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 23
Submitted By DIANE LAZARUS On 07-14-95
Source from luhu.jp
seeds, and dice the flesh. Using 2 pans, saut 1 tbs chopped shallot
in half the olive oil in each pan; add the diced pepper, the red to
one pan, the yellow to the other, and saut for 2 minutes. Add 2 cups
of chicken stock to each pan and cook over low heat for 10 minutes.
Add 1 cup of cream to each pan and simmer the mixtures for about 5
minutes. Add salt and pepper to taste. Separately, pure the mixtures
in a blender until smooth.
When both soups are made, pour them, using two ladles,
simultaneously, into soup bowls, one color on each side. Serve hot.
Vincents Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 23
Submitted By DIANE LAZARUS On 07-14-95
Source from luhu.jp