| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | August 1993 | 1 | Servings |
INGREDIENTS
| 4 | Red bell peppers, about 2 | |
| 1/4 pounds | ||
| total | ||
| 4 | T | Olive oil |
| 1 | Onion, cut into 3/4-inch | |
| pieces | ||
| 3 | c | Chicken stock or canned |
| broth or more | ||
| 1/8 | t | Dried crushed red pepper |
| 1 1/2 | c | French bread cubes |
| 1/2-inch | ||
| Fresh basil leaves, slivered |
INSTRUCTIONS
Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Cut into 1/2-inch pieces. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onion and saut until brown on edges, about 6 minutes. Add bell peppers and 3 cups stock. Simmer until vegetables are tender, about 5 minutes. Using slotted spoon, transfer peppers and onion to processor; puree. With machine running, add stock from saucepan and blend until smooth. Mix in dried red pepper. Season with salt and pepper. Cover and chill until cold. (Can be made 1 day ahead.) Heat 2 tablespoons oil in medium skillet over medium heat. Add bread; stir until brown. Whisk cold soup to blend; thin with more stock if necessary. Spoon into bowls. Top with bread and basil. Serves 4. Bon Appetit August 1993 Converted by MC_Buster. Posted to Recipe Page T. 99, converted by MM_Buster v2.0l. Posted to MM-Recipes Digest V4 #11 by alan@atoc.demon.co.uk on Jun 10, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 1477
Calories From Fat: 622
Total Fat: 69.6g
Cholesterol: 21.6mg
Sodium: 3930mg
Potassium: 2438.8mg
Carbohydrates: 168g
Fiber: 13.6g
Sugar: 71.8g
Protein: 48.8g