ROASTED RED BELL PEPPER SOUP

YIELD 3 QUARTS

2 1/2 (80 CT)BAKING POTATOES, THINLY SLICED
1 1/2 MEDIUM WHITE ONION, THINLY JULIENNED
3 GARLIC CLOVES WHOLE, MINCED
1/4 CUP CORN OIL
6 ROASTED RED BELL PEPPERS, (PEELED, & DICED)
4 EA. CHICKEN BOUILLON CUBES (KNORR SWISS)
1/2 GAL WATER
3 CUPS CANNED DICED TOMATOES WITH JUICE
TO TASTE SALT AND PEPPER
1 CUP HEAVY WHIPPING CREAM, OR 1/2-N-1/2

1. ROAST THE BELL PEPPERS AND PREPARE TO PEEL, & SEED. WHILE PEPPERS ARE SWEATING SAUTE ONION, POTATOES, AND GARLIC CLOVES IN THE CORN OIL UNTIL LIGHTLY BROWNED. (ABOUT FIVE MINUTES)
2. ADD ROASTED PEPPERS, TOMATOES, CHICKEN BOUILLON CUBES AND WATER.  SIMMER OVER MEDIUM HEAT FOR 10 MINUTES UNTIL THE POTATOES ARE SOFT. 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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