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Cream
of Red Bell Pepper Soup
recipe and photograph by
www.finedinings.com
Serves 8
2-1/2 pounds fresh Red Bell Peppers
1 cup shallots, chopped
2 garlic cloves, minced
1 tablespoon olive oil
3 cups chicken broth
1 tablespoon fresh Thyme, chopped
1/2 cup Half and Half cream
2 teaspoons red wine vinegar
1/8 teaspoon cayenne pepper
Salt and pepper, to taste
Garnish with Parmesan cheese, grated
Char peppers over a gas flame or broil on a baking
sheet skin side up 10
minutes. Enclose charred peppers in a bag for 10 minutes. Peel, seed, slice into thin strips.
In saucepan over medium high heat sauté shallots and garlic in oil; add broth, thyme and charred
peppers. Simmer uncovered 20 minutes. Puree in blender or food processor until smooth; return to saucepan;
add half and half cream, vinegar, cayenne, salt and pepper. Spoon into bowls, garnish with cheese and serve.
adapted from Bon Appetit
Wine Suggestion: Chardonnay
see
more of my
Soup Recipes
recipes with photographs
Be sure to see this cream of red bell pepper soup served with a
7 course veal scallopini dinner menu
photographs are included.
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