Cold pepper soup

Yield: 1 Servings

Measure Ingredient
3 tablespoons Olive oil
3 tablespoons Unsalted butter
5 \N Sweet red peppers, chopped
1 medium Onion, minced
3 \N Stalks celery, chopped
1½ quart Veg. stock
\N \N Salt to taste
\N \N Cayenne pepper to taste
3 tablespoons Lemon juice
\N \N Parsley sprigs for garnish

(Chill extremely well; very refreshing and beautiful; please try to get peppers that are tasty; some of the imported ones are pretty but tasteless) Heat oil and butter in saucepan over low heat. Add peppers, onion and celery. Cook, stirring often, until onion is soft but not browned. Add broth, salt and cayenne. Bring to a boil. Cover. Simmer 20 min. Cool slightly.

Place vegetable solids in food processor. Puree until smooth. Return mixture to broth. Adjust seasonings. Chill until ready to serve, then stir in the lemon juice. Garnish with parsley.

Posted to JEWISH-FOOD digest V97 #023 by Mark Cohen or Donna Himelfarb <mark.cohen@...> on Jan 21, 1997.

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