Red pepper soup

  • 6 red bell peppers
  • 1 medium onion
  • 2  T vinegar
  • 2 cloves garlic
  • 1 T butter
  • salt
  • white pepper flakes
  • 4 T grated hard yellow cheese

Wash peppers and dry. Place the peppers on an aluminium covered oven tray.

Roast the peppers turning frequently until the skins blacked and blister on all sides.

Remove peppers and place in a brown paper bag rolling up the open end to seal tightly to remove the skins easier.

Let stand for 10-15 minutes.

Remove the skins, stems and seeds.

In a large pot put butter.

Add onion and garlic. Cook until they begin to soften.

Add vinegar, cook on high heat.

Add roasted peppers. Season with salt and white pepper flakes.

Simmer until they are tender.

Then blend all with a food processor until smooth.

Garnish with grated any kind of hard yellow cheese before serving hot.

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