Yield: 7 cups
|4 larges||Green peppers; chopped|
|2 larges||Onions; chopped|
|1 tablespoon||Butter or margarine; melted|
|1 tablespoon||Vegetable oil|
|1 tablespoon||All-purpose flour|
|4 cups||Chicken broth|
|Sliced scallions (optional)|
Saute green pepper and onion in butter and oil in a Dutch oven. Add flour, and stir until smooth. Cook 1 minute, stirring constantly.
Gradually add chicken broth. Bring to a boil; reduce heat, and simmer 5 minutes. Spoon half of mixture into container of electric blender; process until smooth. Repeat process with remaining pepper mixture.
Return mixture to Dutch oven; stir in half-and-half, salt, and pepper. Cook over low heat, stirring constantly, until soup is heated. Garnish with sliced scallions, if desired. Yield: 7 cups.
Deborah Newman of North Carolina, in November, 1988"Southern Living".
Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-09-95