| 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
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