Monday, November 3, 2014

Red Pepper Soup

4 large red bell peppers, chopped
1 bulb garlic (about a handful of cloves)
1 onion, chopped
3 stalks celery, chopped
32 oz chicken broth
handful of fresh basil
salt & pepper
olive oil or butter
1 cup or so heavy cream (optional)
Salt & freshly ground black pepper
pinch of red pepper flakes

Saute vegetables and aromatics in fat until tender and onions begin to turn golden and translucent.   Add chicken broth and simmer 30 minutes or so.  Add basil and cream and transfer to a blender.  Puree until smooth.  Adjust seasonings if necessary.

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