Guest guest Posted March 15, 2001 Report Share Posted March 15, 2001 This cold soup is based on the Carrot and Red Pepper Soup which Karen posted on Tuesday. * Exported from MasterCook * Cold Carrot Soup With Pepper Garnish Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 236 Serving Size : 4 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Make the Carrot and Red Pepper Soup (see separate recipe) and chill well. Very finely dice enough bell pepper - orange, yellow, purple, or green to make 1/2 cup. (The stem ends which are often thrown away are perfect for this.) Combine the peppers with 2 teaspoons extra virgin olive oil and season with salt anti a little pepper. Let stand for 5 minutes. Serve the soup with the peppers spooned into each bowl and garnish with thick sliced basil leaves or a leaf of lemon verbena. Serves 4 to 6. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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