| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetables |
5 |
Servings |
INGREDIENTS
| 4 |
|
Whole red bell peppers |
| 1 |
lg |
Onion — diced |
| 1 |
ts |
Olive oil — optional |
|
|
Salt — To taste |
| 1/2 |
ts |
White pepper |
| 3 |
|
Or 4 Cups |
|
|
Fat |
|
|
Chicken stock — with no |
INSTRUCTIONS
1. Roast the peppers. Place under broiler, over flame or in 425 degree
oven and char the pepper all over. The skin should be black. Place in a
bag for 15 minutes to loosen skin . Peel wash and seed. 2. Saute onions in
olive oil till tender NOT brown. Add diced peppers. Cook 5 more minutes.
3. Add Stock and some seasonings. Bring to boil. Simmer for 15 minutes
uncovered. Taste and adjust seasonings. 4. When cool enough to handle,
pour into blender and puree 1/3 at a time. Return to pan. Serve hot or cold
garnish with roasted yellow pepper puree or sour cream and croutons. Serves
5.
Recipe By : Deanna Meyers
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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