Guest guest Posted February 19, 2002 Report Share Posted February 19, 2002 RED PEPPER SOUP This thick soup is lovely, warm, and spicy. Add salt and pepper with care; you may not need as much seasoning as you do in other soups. If necessary, add a little more buttermilk and/or cream to get the texture you want. Serves 6. Per serving: 335 cal, 28 g fat, 84 mg cholesterol, 14 g carbohydrates, 2 g fiber, 9 g protein, 767 mg sodium. 4 red pepper, chopped 1/2 cup butter 2 cups chopped onions 2 cups chicken broth 1-1/2 cups buttermilk 1-1/2 cups light cream Salt and pepper Place peppers and butter in a covered microwave-save dish; microwave on medium/low 15 minutes, stirring occasionally, until very soft. Or steam in an electric frying pan set at 200 degrees F. Combine peppers, onions, and broth in a saucepan. Simmer, covered, 30 minutes. Cool; process in a blender or food processor until desired consistency. Add buttermilk, cream, and seasonings. Reheat if desired; do not boil. Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ Send and receive Hotmail on your mobile device: http://mobile.msn.com Quote Link to comment Share on other sites More sharing options...
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