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RED PEPPERS - Roasted Red Pepper and Pear Soup
Nb persons: 10
Yield:
Preparation time:
Total time:
Source:
| Red Pepper Vegetable Soup Martha Stewart Holidays Cookbook Ingredients | |
| 2 large jars | roasted red peppers |
| 1 stick | unsalted butter |
| 2 large | onions, chopped |
| 2 cloves | garlic, minced |
| 4 large | carrots, peeled and chopped |
| 1 large | baking potato, peeled and chopped |
| 2 | firm, ripe pears, peeled and chopped |
| 5 cups | chicken stock,, (or three cans chicken broth) |
| 1 tablespoon | parsley, freshly chopped |
| Salt | |
| pepper to taste | |
Dollop of sour cream (optional)
Directions
Drain liquid off the prepared roasted red peppers. Halve, seed and chop flesh.
Melt butter in a large pot; add onion and garlic and sauté for 10 minutes. Add carrots, potato and red pepper; sauté 10 minutes. Add pears, chicken stock and parsley. Bring to a boil and simmer for 20 minutes, until vegetables are tender.
Purée soup in batches in a food processor. Adjust seasoning. Return to pot and reheat. Serve with a big dollop of sour cream. Serves 8-10.
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