ROASTED RED BELL PEPPER SOUP

YIELD 3 QUARTS

 

 

 

2 1/2 (80 CT)THINLY SLICED BAKING POTATOES

1 1/2 MEDIUM WHITE ONION, JULIENNED

3 GARLIC CLOVES, WHOLE

1/4 CUP CORN OIL

6 ROASTED RED BELL PEPPERS**

1/4 CUP CHICKEN BASE

1/2 GAL WATER

3 CUPS CANNED DICED TOMATOES WITH JUICE

TO TASTE SALT AND PEPPER

 

 

1. SAUTE ONION, POTATOES, AND GARLIC CLOVES IN THE CORN OIL UNTIL LIGHTLY BROWNED. ADD ROASTED PEPPERS, CHICKEN BASE AND WATER. 

 

2. SIMMER VERY SLOWLY FOR 15 MINUTES OR UNTIL THE POTATOES ARE SOFT.  ADD THE TOMATOES AND SIMMER 10 MINUTES MORE.  REMOVE FROM FIRE.

 

3. PUREE IN A BLENDER.  STRAIN INTO A CLEAN CONTAINER. SEASON WITH SALT AND PEPPER.  CHILL IN A ICE BATH.  REFRIGERATE UNTIL NEEDED.

 

4. TO SERVE, REHEAT TO A SIMMER, ADD A SMALL AMOUNT OF HEAVY CREAM, OR 1/2-N-1/2 TO TASTE, SEASON WITH RED TABASCO SAUCE AND SERVE HOT.

 

 

 

ROASTED BELL PEPPERS:

 

Place Peppers Directly Over Flame And Turn Until Evenly Charred.  Place In A Bowl And Cover With A Damp Towel Or Place In A Plastic Bag.  Let The Peppers Cool.  As They Cool, They Will Sweat And The Skin Will Soften.  Remove The Charred Skin With A Damp Towel.  The Peppers Are Then Ready To Use.  Remove The Stems, Seeds, And Membranes And Cut To Desired Size.

FORT WORTH MICHAELS STANDARD RECIPE

© MICHAEL THOMSON 2004
THIS RECIPE IS COMPLIMENTS OF MICHAEL S. THOMSON
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