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Red Pepper-Cauliflower Soup
Nb persons: 8
Yield:
Preparation time: 1 hour
Total time:
Source: Sunset
| 6 lg. | red bell peppers, roasted |
| 1 Tbs | olive oil |
| 4 | shallots, peeled & chopped |
| 1 tsp | salt |
| 1/4 tsp | cayenne |
| 1 quart | chicken broth |
| 1 head | cauliflower, cut into flourets |
| 1 tsp | sugar |
| pepper | |
| olive oil | |
| chopped chives | |
| lemon juice |
Roast peppers, then peel saving juices. In a large pot over medium heat, warm olive oil. Add shallots, salt and cayenne and cook until soft, about 3 minutes. Add broth & cauliflower. Bring to a boil, then simmer covered for 20 minutes. Add pappers with juices and cook covered for 10 minutes. Puree in batches. Add sugar and pepper. Serve hot or cold, garnished with a drizzle of olive oil, lemon juice, and chives.
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