RED PEPPER SOUP

 

Contributed by:       John Dinnocenzo

 

Ingredients:

 

2 to 2½ lbs. Red peppers (6 - 7)

3 tbsp olive oil

1½ cups yellow onions, chopped

1 cup chicken broth

2 cups water

1 tsp salt

pinch cayenne pepper

1 tbsp fresh lemon

8 to 10 basil leaves, shredded

½ cup cream

 

Directions:

 

Cut peppers in half lengthwise; remove stems and seeds.  Lay cut side down on baking sheet; place under broiler.  Roast until skins blister and blacken, 15 - 20 minutes.  Remove and cover with foil.  Let cool 10 - 15 minutes.  Peel off skins, chop into medium pieces and set aside.  Warm oil in large sauce pan over medium heat.  Add onions and sauté until translucent.  Add chicken broth, water, salt and cayenne.  Cover partially and bring to a boil.  Reduce heat and simmer 15 - 20 minutes.  Add roasted peppers and cook for 10 minutes.  Drain peppers and onions in a colander, reserving liquid.  Purée onions and peppers in a blender or food processor.  Return purée and reserved liquid to saucepan and reheat.  Cook, stirring for 3 - 4 minutes.  Stir in lemon juice and cook another minute.  Stir in ⅓ of shredded basil.  Serve and float 2 tbsp of cream on top and sprinkle with remaining basil.  Serves 4.