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Chef Butch's Roasted Red Pepper Soup Extraordinaire

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Chef Butch's Roasted Red Pepper Soup Extraordinaire 0 Picture

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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