Sweet Red Pepper Soup
3 1/2cups chopped onion
2tsp olive oil
9 lrg sweet red peppers(seeded & chopped)
3 cans chicken broth
1 Tsp sherry wine vinegar
chopped parsley & edible flowers(optional);
Saute onion in olive oil in lrg Dutch oven 5min or until tender. Add red pepper & broth; bring to boil. Cover, reduce heat, & simmer 15min. Remove from heat. Transfer pepper mixture in batches to container of electric blender or food processor; top w/cover, & process until smooth. Return pureed mixture to Dutch oven. Add vinegar, salt, & pepper. Cook over med-high heat until thoroughly heated. Garnish servings w/chopped parsley & edible flowers, if desired. Serve & Enjoy!
Pairs Well With
This is a new and interesting way to enjoy those red peppers that some of us don't like. I personally will only eat them in this soup. I just can't seem to enjoy them any other way.