INGREDIENTS

INSTRUCTIONS

Preheat oven to 400 degrees. Place peppers on oiled cookie sheet and place
in oven. Roast peppers, turning occasionally, for 2030 minutes, until the
skins puffs up and is mostly blackened. Place in bowl and cover with
plastic wrap to sweat. While peppers are roasting, melt butter over low
heat and cook onion gently with salt, pepper, and cumin for 1015 minutes,
stirring occasionally, until translucent. Add garlic and cook until aroma
is released. Sprinkle flour over and cook, stirring, another 5 minutes.
Stir in stock or water and bring to the simmer. Turn off heat and set a
food mill fitted with fine sieve over pot. Unwrap the bowl of peppers; they
should be very soft. Pull out and discard cores. Place contents of bowl,
juice and all, into food mill and pass peppers through. Remove mill from
pot and clean out pepper skins and seeds by rotating blade backwards. Whisk
contents of pot thoroughly and simmer 10 minutes for the flavors to come
together. Whisk in milk, pass through food mill again into clean pot, heat
gently and serve. Yield: 4 to 6 servings You could also make this soup with
red peppers. Better yet, make both and serve a ladle of each in the same
bowl. When you buy peppers for roasting, choose those with flat sides as
the very curvy ones don't roast evenly. Roasting over a flame results in
roasted peppers with a firmer texture, perfect for salads etc. Oven
roasting result in a softer pepper; using the food mill to puree eliminates
the need to spend time peeling and seeding. To make this meal even faster,
you can roast and puree the peppers a day or two before. Roasted pepper
puree also freezes beautifully. Copyright, 1996, TV FOOD NETWORK, G.P., All
Rights Reserved 10/22/96 show
Recipe By     : TOO HOT TAMALES SHOW #TH6298
Posted to MC-Recipe Digest V1 #275
Date: Sun, 03 Nov 1996 09:21:44 -0600
From: Pat Asher <asher@mcs.com>

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