Vegetarian Southwest Cream Of Sweet Red Pepper Soup

[Guest guest]

I still have a few recipes left from last week's cookbook-of-the-week.

 

* Exported from MasterCook *

 

Cream Of Sweet Red Pepper Soup

 

Recipe By : Vegetarian Southwest, by Lon Walters, page 44

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 pound butter -- (1 stick)

5 red bell peppers -- roasted

peeled and seeded

1/2 jalapeno -- seeded and diced

1 shallot -- diced

1 bunch fresh cilantro -- leaves only

1 cup Chablis

2 cups vegetable stock

2 cloves garlic -- minced

1/2 teaspoon fennel seed

fresh or dried

1 quart heavy cream

1/4 cup honey

 

SERVES 6

 

From Chef Richard C. Perales The Ranchers Club of New Mexico, Albuquerque

Hilton, Albuquerque, New Mexico.

 

In a large saucepan, melt butter over medium heat. Add peppers, jalapeno,

shallot, and cilantro and saute for 10 minutes. Add wine and reduce to 1/8

liquid. Add vegetable stock and let simmer for 10 minutes. Add garlic and

fennel to soup and stir well for about 5 minutes. Remove from heat.

 

Place the cooked mixture in a food processor or blender and puree until

smooth. Run the puree through a fine strainer and stir vigorously with a

whip to encourage it through the strainer. Discard anything left in the

strainer, saving all the liquid possible.

 

Place heavy cream in the saucepan and reduce it at a light boil until

thickened. Add the strained puree to the cream and stir with a whip to

combine. Add honey and allow the liquid to thicken, uncovered, to the

consistency you want. The more you cook this soup, the thicker and darker

it gets. Serve hot.

 

AUTHOR'S NOTE: After straining vegetables, save whatever is left in the

strainer. It is delicious on crackers or blended in another recipe.

 

 

 

- - - - - - - - - - - - - - - - - -