- Cooking Time:
- Preparation Time:
- 3 1/2cups chopped onion
- 2tsp olive oil
- 9 lrg sweet red peppers(seeded & chopped)
- 3 cans chicken broth
- 1 Tsp sherry wine vinegar
- 1/4tsp salt
- 1/4tsp pepper
- 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!
NotesThis 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.
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