| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | Red bell peppers | |
| 4 | Tomatoes | |
| 1/4 | ts | Thyme |
| 6 | c | Chicken stock or vegetable stock |
| 1 | lg | Onion; peeled and cut in wedges |
| 2 | Cloves garlic | |
| 2 | tb | Olive oil |
| 1 | c | Heavy cream |
| Salt and pepper to taste |
INSTRUCTIONS
This recipe was created based on a recipe from Gourmet Magazine 1. Peel red bell peppers, by roasting them and then putting them in a paper bag until almost cold. 2. Seed tomatoes 3. Oil a baking dish. 4. Place tomatoes, onions and garlic in baking dish. 5. Sprinkle, thyme, salt and pepper and drizzle some olive oil on top. Bake in a pre heated 375 oven until vegetables are soft. 6. Add vegetables and peeled bell pepper to processor to puree. 7. Add stock to combine. 8. Place soup in a pot and bring to a boil. Chck seasoning 9. Add 1/2 the cream, off the heat . Chill soup 6 hours 10 Serve soup in individual bowls with 1 tsp cream and sprinkled with chopped green onions Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@pobox.com> on Nov 03, 1997
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