There is just something about the natural sweetness of red bell peppers in a creamy soup that makes us almost like the chill of winter... almost!
In going throught the archives of Chef Larry Edwards here at the Examiner, we came across this soup and thought not only "wow, what a great winter soup" but also "wow what a great spring soup." Two "wow's" for one dish!
Actually this was one of our favorite winter soups last year and will find its way to many Examiner's table again this year. It is very easy to make and takes very little time!
Ingredients needed to make Cream of Red Pepper Soup (serves 4):
- 2 Tbs. olive oil
- 4 red bell peppers, stemmed, seeded and chopped
- 3 shallots, minced
- 4 cups chicken stock
- ½ tsp. salt
- ¼ tsp. cayenne pepper
- 2 cups whipping cream
- In a medium saucepan heat the oil over medium heat. Add the peppers and shallots and sauté 7 minutes. Add 2 cups of the chicken stock and cook 5 minutes.
- Pour the contents of the saucepan into a food processor or blender and puree.
- Pour the puree back into the saucepan and stir in the remaining stock, salt, cayenne and bring to a boil.
- Stir in the whipping cream, bring just to the boiling point and serve.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals."