Red Pepper Soup

Received from Bertie W. Johnson

1 stick butter or margarine
1 cup onion, chopped
1 cup celery with leaves, chopped
2 12-oz. bottles roasted red peppers, drained and chopped
3 cups chicken broth
8 oz. cream cheese
1 small head fresh fennel OR 1 teaspoon dried fennel
Tabasco sauce
1 tablespoon chunky peanut butter
1 bay leaf
1 clove garlic
1 pinch curry powder
1/4 teaspoon Greek seasoning
2 cups milk

Melt butter in large pan. Saute chopped onion, celery, and red peppers until onions are translucent. Add chicken broth and heat to boiling. Reduce heat and add cream cheese, fennel, 2 shakes Tabasco sauce, chunky peanut butter, broken bay leaf, clove garlic, pinch curry powder, Greek seasoning, and milk. Stir on low heat until cheese melts...DO NOT boil. Cool slightly. Blend until smooth in blender in small amounts, or blend all ingredients prior to adding milk. If you prepare this soup hours ahead, the flavor i

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