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. 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.
Halve the peppers, removing the seeds, stalks and pith, then roughly
chop the flesh. 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. 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. Stir in half the
cream and season with salt, if necessary, and with pepper and a  little
paprika. 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  "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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 490
Calories From Fat: 193
Total Fat: 21.8g
Cholesterol: 65mg
Sodium: 782.8mg
Potassium: 1281.6mg
Carbohydrates: 55.7g
Fiber: 14.6g
Sugar: 13.7g
Protein: 20.6g