Yield: 1 Servings
|2 teaspoons||Olive oil|
|2||Red peppers, roasted, seeds removed|
|1 medium||Red onion, thinly sliced|
|2 cans||(14-1/2 oz) broth|
|Ground red pepper to taste|
|Parsley or cilantro leaves|
|Swirl of cream|
|small||Dollop of light sour cream|
GARNISHES (ALL OPTIONAL
In return for your help, here's a delicious recipe for Red Pepper Broth that I made for dinner last weekend. It was printed in the Chicago Tribune.
Heat oil in 2-quart saucepan over medium-high heat. When hot, add peppers, onions and sugar. Cook uncovered until onions are carmalized but not browned, about 10 minutes, stirring often. Add remaining ingredients.
Simmer, covered, until vegetables are soft, about 10 more minutes. Puree mixture until smooth. Adjust seasoning. Soup can be made up to 2 days ahead and refrigerated or frozen up to 3 months. To serve, gently reheat and adjust seasoning. Garnish, if using.
It says it makes 6 servings, but as a main dish it made only 4. Posted to EAT-L Digest 13 Apr 97 by Cheryl Mainard <cmainard@...> on Apr 14, 1997