Green pepper soup - sl 11/88

Yield: 7 cups

Measure Ingredient
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
1 cup Half-and-half
¼ teaspoon Salt
¼ teaspoon Pepper
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

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