Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Butter or margarine |
| 4 mediums | Red bell peppers -- seed, |
| \N \N | Cut in strips |
| 1½ cup | Chicken stock |
| \N \N | Salt |
| ⅛ teaspoon | Cayenne pepper -- to taste |
| \N \N | Sour cream |
1. In a 3-quart saucepan over medium heat, melt butter. Add peppers.
2. Cover; cook peppers over medium heat until tender, about 8 minutes.
3. Pour peppers and liquid into a food processor or blender (if you use a blender, you may have to process in 2 batches). Process 2 minutes.
4. Return soup to pan and add chicken stock. Season to taste with salt and cayenne pepper; heat until hot. 5. Serve soup with a dollop of sour cream on top, or thin sour cream with milk or water and swirl it into soup. Do not stir.
Makes 4 cups.
* Timesaver Tip: Soup can be prepared through step 4 up to 3 days ahead and stored, covered, in refrigerator. To serve, heat and complete step 5.
Microwave Version
1. In a 2-quart casserole, microwave butter on 100% power 30 to 45 seconds, to melt. Add pepper strips.
2. Cover and microwave on 100% power until tender, about 5 minutes.
Continue with step 3.
Recipe By : the California Culinary Academy File