INGREDIENTS

INSTRUCTIONS

1. Preheat the broiler. Put the peppers under the broiler and broil them,
turning regularly until the skins have blackened all over. Put them into
bags, sealing them closed. Leave them for 20 minutes.
2. Rub the blackened skin off the peppers, avoiding rinsing them under the
tap if possible as this loses some the natural oil and hence the flavor.
3. Halve the peppers, removing the seeds, stalks and pith, then roughly
chop the flesh.
4. Melt the butter in a deep saucepan. Add the onion and rosemary and cook
gently over a low heat for about 5 minutes. Remove the rosemary and
discard.
5. Add the peppers and stock to the onion, bring to a boil then simmer for
15 minutes. Stir in the tomato paste, then process or sieve the soup to a
smooth puree.
6. Stir in half the cream and season with salt, if necessary, and with
pepper and a little paprika.
7. Serve the soup hot or chilled, with the remaining cream swirled
delicately on top. Speckle the cream very lightly with a pinch of paprika.
Creative Cooking Library, The Cajun & Creole Cookbook, The Very Best Of
Modern Louisiana Cooking, Photographed Step-By-Step, by Ruby Le Bois Typos
by Brenda Adams <adamsfmle@sprintmail.com> posted mc 12/12/96
"Grilling peppers gives them a smoky sweetness that's delicious in salads
or, as here, in a velvety soup with a secret flavoring of rosemary to add
resinous depth. The soup is equally good served hot or chilled."
Posted to MC-Recipe Digest V1 #341
Recipe by: Ruby Le Bois; The Cajun & Creole Cookbook
From: Brenda Adams <adamsfmle@sprintmail.com>
Date: Thu, 12 Dec 1996 19:12:14 -0800

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