| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
Cajun |
Soup |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
|
Onion; finely chopped |
| 4 |
|
Peppers seeded; and coarsely chopped (I mix yellow; red and green) |
| 2 |
|
Cloves garlic minced |
| 1 |
|
Orange; Juice and zest of |
| 6 |
c |
Vegetable stock (You can use Knoors' cubes to make this…or use chicken) |
| 1/4 |
c |
Wine (recipe calls for sherry; I usually use chardonney) |
|
|
Salt and pepper to taste |
| 1 |
|
Shot of Cajun seasoning; if desired |
INSTRUCTIONS
From: Mary H Mizwa <Mzmiz@AOL.COM>
Date: Wed, 24 Jul 1996 15:54:29 -0400
from Family Circle:
Heat the oil in heavy saucepan. Add onion and garlic. Cook til clear. Add
peppers , orange juice and zest. Stir over high heat until peppers are
soft. Add the stock, decrease heat and simmer for 15-20 minues. Puree in
batches. Return soup to pot and warm. Add wine and seasonings.
EAT-L Digest 23 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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