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COLLECTION: Pepper Soups
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From: sharon@comlab.ox.ac.uk (Sharon Curtis)
ONION AND PEPPER SOUP
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(
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Serves 4)
Ingredients:
-
1
3
2
3
1
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large onion
medium-sized peppers (capsicums, red + yellow + green if you like!)
butter
oz
tblsp tomato puree
1/2 pints beef stock
salt and pepper
Instructions:
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Chop onion finely; remove pith and seeds from peppers and cut peppers
into thin strips.
Melt butter; add onions and peppers and cook gently until soft. (The
veg should not be starting to brown at all).
Add the stock and bring to the boil. Add tomato puree and salt and
pepper to taste, and simmer for a while, until the consistency is to
your liking. Let the soup cool a little, then puree some of the soup
using a liquidizer (liquidizers don't like hot soups) and then pour the
pureed soup back into the pan with the rest and reheat to serve.
Freezes nicely.
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From: jgostin@mal-s1.gatech.edu (Jill Gostin)
Source: Gourmet
ROASTED YELLOW BELL PEPPERS AND TOMATO SOUP
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(
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Makes about 6 servings)
1
-
. Pepper Soup:
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Ingredients:
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http://www.cs.cmu.edu/~mjw/recipes/soup/pepper-soup-coll.html (2 of 4) [12/17/1999 12:04:26 PM]
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