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Wednesday, November 10, 2010

Red Pepper Soup (Allen, Nirelle, Marylou Hartenstein and Martha Stewart)

8 red peppers
3 carrots, peeled
1 clove garlic
1 pear peeled and cored
1 tbs olive oil
4 tbs unsalted butter
4 cups chicken stock
1 tsp dried red pepper
dash of cayenne pepper
salt and pepper to taste
fresh tarragon to taste

Thin slice carrots, garlic, pear and 6 red peppers
Saute veggies over medium heat in olive oil, butter, and garlic until tender
Add stock and the various peppers (you could substitute 2 red chilies, taste after the soup is finished, and then add cayenne and dried red pepper to achieve the desired degree of HOT)
Bring to boil, cover, and simmer for 30 minutes
Meanwhile, roast remaining 2 red peppers and place in paper bag for 5 minutes or so.
Wash off skin of roasted pepper with cold running water
Cut up one roasted pepper and add to soup
Puree the soup
Julienne remaining red pepper and add to soup
Garnish with tarragon

Blender, preferably handheld

This should serve eight people. Some folks don’t like tarragon. Other garnishes to consider include parsley, oregano, or sour cream. The soup has a lovely color which is brought out by the garnish.

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