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Red Pepper Soup
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last edited
by PBworks 16 years, 11 months ago
Red Pepper Soup
This marvelous soup comes from Marjorie Forté by way of Gourmet; she has devised her own low-fat variation which is available on request.
- 4 small onions, sliced thin
- 4 large red bell peppers, sliced thin
- 6 Tbsp. butter
- 1/2 baking potato, peeled and coarsely grated
- 2 1/2 cups chicken stock
- 1/4 cup fresh dill, minced (or 1 Tbsp. dried)
- 1/2 cup heavy cream
- 2 Tbsp lemon juice
- salt, pepper
- 2 Tbsp. fresh dill, finely minced
- Sauté the onions and peppers in the butter over moderate heat, covered, stirring occasionally, until tender, about 20 minutes.
- Add the potato, chicken stock and dill and simmer about 15 minutes.
- Purée in blender.
- Add cream and reheat. Add lemon juice, dill, salt and pepper to taste.
- Garnish with fresh dlll sprigs, or sliced shiitake mushrooms, or chives, etc.
Red Pepper Soup
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