| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
California |
Microwave |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter or margarine |
| 4 |
md |
Red bell peppers — seed, |
|
|
Cut in strips |
| 1 1/2 |
c |
Chicken stock |
|
|
Salt |
| 1/8 |
ts |
Cayenne pepper — to taste |
|
|
Sour cream |
INSTRUCTIONS
1. In a 3-quart saucepan over medium heat, melt butter. Add peppers.
2. Cover; cook peppers over medium heat until tender, about 8 minutes.
3. Pour peppers and liquid into a food processor or blender (if you use a
blender, you may have to process in 2 batches). Process 2 minutes.
4. Return soup to pan and add chicken stock. Season to taste with salt and
cayenne pepper; heat until hot.
5. Serve soup with a dollop of sour cream on top, or thin sour cream with
milk or water and swirl it into soup. Do not stir.
Makes 4 cups.
* Timesaver Tip: Soup can be prepared through step 4 up to 3 days ahead and
stored, covered, in refrigerator. To serve, heat and complete step 5.
Microwave Version
1. In a 2-quart casserole, microwave butter on 100% power 30 to 45 seconds,
to melt. Add pepper strips.
2. Cover and microwave on 100% power until tender, about 5 minutes.
Continue with step 3.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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