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RECIPE FOR ROASTED RED PEPPER SOUP
Title:Roasted Red Pepper Soup
Category:Soups
Sub-Category:Vegetable Soup
Roasted Red Pepper Soup

4 medium red sweet peppers
1 small yellow sweet pepper
1 to 2 small red serrano peppers
3 cloves garlic
1 tablespoon olive oil
1 (14 1/2 ounce) can chicken broth
1/2 cup whipping cream
Fresh basil leaves

Preheat oven to 425 degrees F.

Remove stems, membranes and seeds from peppers. Place peppers, cut side down, on foil-lined baking sheet. Add garlic. Brush peppers and garlic with oil. Bake 20 to 25 minutes or until skins are bubbly. Wrap peppers in foil; let stand 20 to 30 minutes or until just cool. Using a paring knife, pull skins off peppers.

In a saucepan combine red and serrano peppers and broth. Bring to boiling; reduce heat. Simmer, uncovered, 7 minutes or until liquid is reduced by one-third. Cool slightly. Meanwhile, in blender container combine roasted yellow pepper and ? cup of cream. Blend until pur

 

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