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Pepper Soup Recipe


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Does any of you "oldies" remember the Pepper SOup Recipe? This was in one of the forums that was deleted a long while ago. SOmeone asked me for this and we no longer have records of those old forums. Any help appreciated,


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Don't know if one of these is what you are looking for but they are good.

God Bless,


Pepper Soup

2 tablespoons butter

4 red bell peppers, chopped

1 onion, chopped

4 cloves garlic, minced

24 fluid ounces chicken broth

1/2 cup heavy cream

1/8 teaspoon ground black pepper

Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.

Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.

Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

Roasted Pepper Soup

2 Tbsp extra-virgin olive oil

4 cloves garlic, minced

1 medium onion, chopped

1 medium russet potato, chopped

4 cups water

15 oz roasted red peppers

Salt and pepper to taste

1 Tbsp fresh lemon juice

Sprigs of fresh marjoram or basil for garnish

In a large saucepan, sauté garlic, onion and potato in olive oil over medium-high heat 10 minutes, stirring occasionally. Add water and continue to cook 30 minutes or until potatoes are tender.

Add roasted red peppers and puree soup in a blender or food processor. Simmer over medium heat 5 minutes. Season with salt and pepper.

Stir in lemon juice before serving. Serve hot, garnished with fresh herbs.

Sweet Red Pepper Soup

4 lg. red bell peppers, chopped

1/2 cup onion, chopped

1/4 cup apple, peeled and chopped

1/4 cup carrot, peeled and chopped

1 tbsp. vegetable oil

4 cups chicken stock or vegetable stock

Directions: Saute peppers, onions, apples, carrots, and vegetable oil, stirring frequently, for 5 to 7 minutes, until onions are translucent but not browned. Then add the stock. Bring to a boil over high heat. Reduce heat and simmer, partially covered, for 25 minutes. Puree soup in a blender or food processor fitted with a steel blade. Return soup to the saucepan.

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OH gosh, I didn't even make the connection...NOT THE HAMSTER! Yuck!

this is a real recipe that was posted here long ago. MO, I hope that is the one our member is looking for. Thanks for your help guys!

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