| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | October 199 | 1 | servings | |
INGREDIENTS
| 6 | lg | Red bell peppers |
| 2 | Onions; chopped | |
| 1/2 | Stick unsalted butter | |
| 8 | c | Chicken stock or low-salt broth |
| 1/2 | ts | Dried herbes de Provence; up to 1 |
| 1 | ts | Finely chopped fresh tarragon; up to 2 |
| 1 | ds | Cayenne |
| Accompaniment: sour cream |
INSTRUCTIONS
Preheat broiler. Quarter peppers lengthwise, discarding stems, seeds, and ribs. Put skin sides up on rack of a broiler pan, and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes. Transfer peppers to a bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel peppers and thinly slice. Cook onions in butter in a 5- to 6-quart heavy pot over moderately low heat, covered, stirring occasionally, until soft. Stir in peppers, stock, and herbes de Provence and simmer, uncovered, 20 minutes. Puree soup in a blender in batches (use caution when blending hot liquids). For a smoother texture, force puree through a food mill into a large bowl. Return soup to pot and season with salt, tarragon, and cayenne. Reheat soup. Cooks' note: . Peppers can be roasted 2 days ahead and chilled, covered. Serves 6 to 8 (10 1/2 cups) Gourmet October 1999 Converted by MC_Buster. Per serving: 684 Calories (kcal); 48g Total Fat; (59% calories from fat); 9g Protein; 65g Carbohydrate; 124mg Cholesterol; 27mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 10 1/2 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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