Chef Butch's Roasted Red Pepper Soup Extraordinaire
By zeenieme
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Ingredients
- Saute slowly:
- 4 ounces (1 stick) unsalted butter or margarine
- 4 ounces (8 tablespoons) flour
- 2-3 bay leaves
- 4 sprigs thyme (stems removed)
- 2 large Spanish onions finely chopped
- VERY IMPORTANT - Saute slowly, finished when mixture resembles wet sand - DO NOT BROWN
- Process, blender or emulsifier 1 - 28 ounce jar or can roasted red peppers with half of liquid and 2 tablespoons garlic. Bring to a complete boil. Add above onion mixture.
- Add - 16 ounces Chicken stock
- 2 cups half and half
- Simmer slowly to desired temperature
- Add - 3 tablespoons freshly grated Parmesan cheese before serving.
Details
Servings 4
Preparation
Step 1
Ladle and serve
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