| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Garden2 |
4 |
servings |
INGREDIENTS
| 5 |
|
Red bell peppers; roasted, peeled, |
|
|
Cored and seeded |
|
|
(or one 14-oz jar roasted peppers) |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Onions; diced |
| 2 |
|
Garlic cloves; minced |
| 1/8 |
ts |
Cayenne pepper |
| 3 |
c |
Chicken broth |
|
|
Salt and pepper; to taste |
|
|
Sour cream; for garnish |
|
|
Diced onions; for garnish |
|
|
Cilantro; for garnish |
INSTRUCTIONS
Heat olive oil in a large pot over medium-high heat. Saute onions and
garlic until soft. While onions and garlic are sauting, puree roasted
peppers in food processor or blender, adding a small amount of broth. Add
mixture to pot, along with some cayenne pepper. Stir in remaining broth,
salt, and pepper, then simmer for 10 minutes. Transfer to serving bowl and
garnish with sour cream, onion, and cilantro. Serves 4.
Comments: Can be served hot or cold. Garnish with sour cream, diced onions,
and cilantro. Jarred peppers are a great substitute for freshly roasted red
bells when the prices soar in the winter and spring.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 112
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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