| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Webshare |
4 |
Servings |
INGREDIENTS
| 7 |
oz |
Roasted red and yellow |
|
|
Peppers — drained and |
|
|
Chopped |
| 1 |
tb |
Olive oil |
| 1 |
sm |
Leek bulb — chopped |
| 1/2 |
c |
Mixed bell peppers — * see |
|
|
Note |
| 1/4 |
ts |
Freshly ground black pepper |
| 1 1/2 |
c |
Chicken stock |
| 1/2 |
c |
V-8 vegetable juice — |
|
|
Picante style |
|
|
Fennel seed — to taste |
|
|
Salt and balsalmic vinegar |
|
|
To taste |
INSTRUCTIONS
Heat oil. Saute onions. Cook about 5. Add bell peppers and saute another 5
minutes. Add jar of peppers, and the ground pepper. Cook about 5 more
minutes.Add stock. Bring to a boil. Reduce heat and simmer, uncovered, for
5 to 8 minutes. Remove from heat. Add V-8. Allow soup to cool about 5
minutes. Puree. (Half at a time if using blender.) Strain. Return to pot
and heat to serving temp. Add a few fennel seeds, ground a bit to release
oils. Adjust seasoning with Salt and basalmic vinegar.
Recipe By : Pat H Mar 1996
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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