3 medium red bell peppers, ribs and seeds removed, and cut into 1-inch chunks (5 cups)
1 can (14.5 ounces) reduced-sodium chicken broth
1 bay leaf
1/2 cup heavy cream
pinch sugar
coarse salt
ground pepper
2 tablespoons roughly chopped chives, for garnish
Instructions
In a large saucepan, melt butter over medium-low
heat. Add celery, carrot, onion, and garlic; cook
until onion is opaque and carrot is crisp-tender,
about 10 minutes.
Add peppers, broth, 2 cups water, and bay leaf;
bring to boil. Reduce heat to medium, and simmer
until peppers are very tender, about 15 minutes.
Remove bay leaf; puree soup in batches in blender.
Return to pot, add cream and sugar. Season with salt
and pepper. If necessary, gently reheat before
serving, and garnish with chives.
Serving
Suggestions
For richer texture and a little tang, garnish with a dollop of sour cream or plain yogurt.
Originally Submitted
3/8/2010
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