| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
August 1993 |
1 |
servings |
INGREDIENTS
| 4 |
lg |
Red bell peppers; (about 2 1/4 pounds |
|
|
; total) |
| 4 |
tb |
Olive oil |
| 1 |
|
Onion; cut into 3/4-inch |
|
|
; pieces |
| 3 |
c |
Chicken stock or canned broth; (or more) |
| 1/8 |
ts |
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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