| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Essnce10 | 6 | servings | |
INGREDIENTS
| 6 | lg | Red bell peppers |
| 2 | tb | Olive oil |
| 1/2 | c | Coarsely-chopped onions |
| 1 | tb | Minced garlic |
| 1 | tb | Chopped basil |
| Salt; to taste | ||
| 1/4 | ts | Cayenne pepper |
| Freshly-ground black pepper | ||
| 4 | c | Chicken stock |
| 1 | c | Light cream |
| Basil chiffonade; for garnish |
INSTRUCTIONS
Roast peppers: Turn burner to high. Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly. When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away. Repeat with remaining peppers. Seed peppers and chop coarsely. Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly. Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan. Cook 3 minutes over high heat. Stir in stock and 1/4 cup cream and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, about 8 minutes. Puree red pepper mixture in food processor until smooth, about 2 minutes. Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-010 broadcast 01-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-26-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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