Cream of Red Pepper Soup

[Guest guest]

Cream of Red Pepper Soup

 

1 to 2 tbsps. butter or olive oil

2 cups minced

onion

2 large garlic cloves, minced

1 tsp. salt

freshly ground black

pepper

1/2 tsp. ground cumin

5 medium red bell peppers, sliced

1 tbsp.

unbleached white flour

1/2 cup stock or water

2 1/2 cups milk, at room

temperature

optional garnishes: lightly beaten sour cream

minced

herbs

 

Heat butter or oil in soup pot. Add onion and

garlic and cook slowly with salt, pepper, and cumin 5 to 8 minutes. When onions

are soft, stir in bell peppers; cover and cook over low heat 10 to 15 minutes,

stirring occasionally. Gradually sprinkle in flour. Cook 5 minutes. Stir in

stock or water, cover, and cook 2 to 3 minutes. Remove from heat. Puree, bit by

bit, with milk. Return puree to soup pot or double boiler; heat very gently.

Serve topped with sour cream and herbs, if desired. Yields 4 to 6

servings.

 

 

 

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