Cream of Red Bell Pepper
Soup Recipe

photographs of all my recipes

I made this for my

7 course veal scallopini dinner menu
photographs are included.

Cream of Red Bell Peppers Soup
recipe and photograph by www.finedinings.com

Serves 8

2-1/2 pounds fresh Red Bell Peppers
1 cup shallots, chopped
2 garlic cloves, minced
1 tablespoon olive oil
3 cups chicken broth
1 tablespoon fresh Thyme, chopped
1/2 cup Half and Half cream
2 teaspoons red wine vinegar
1/8 teaspoon cayenne pepper
Salt and pepper, to taste
Garnish with Parmesan cheese, grated

Char peppers over a gas flame or broil on a baking sheet skin side up 10 minutes. Enclose charred peppers in a bag for 10 minutes. Peel, seed, slice into thin strips.

In saucepan over medium high heat sauté shallots and garlic in oil; add broth, thyme and charred peppers. Simmer uncovered 20 minutes. Puree in blender or food processor until smooth; return to saucepan; add half and half cream, vinegar, cayenne, salt and pepper. Spoon into bowls, garnish with cheese and serve.

adapted from Bon Appetit

Wine Suggestion: Chardonnay