Time is of the essence in any restaurant kitchen, and this fresh red-pepper soup recipe is quick and easy to make. Many cooked-pepper dishes call for roasting and peeling the peppers. This time-consuming step is not required for this recipe, which means the soup will have a nice nubby texture; if you prefer it smoother, strain it through a sieve.
(Recipe by the California Culinary Academy)
Ingredients:
3 Tbsp. butter or margarine
4 medium red bell peppers seeded and cut in strips
1½ cups chicken stock
Salt
⅛ tsp. cayenne pepper to taste
Sour cream
Instructions:
1. In a 3-quart saucepan over medium heat, melt butter.2. Add peppers. Cover; cook peppers over medium heat until tender, about 8 minutes.
3. Pour peppers and liquid into a Hamilton Beach Commercial culinary blender and 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.
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