| 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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