Red Bell Pepper Soup
This one doesn't use roasted capsicums, but it is delicious. I make it every year and freeze it. I have made it with red, yellow and orange capsicums, they all have a slightly different taste. All good.
Ingredients
6 serv.Step-by-step instructions
- 1
Melt the butter in a (3 Qt.) saucepan over medium heat. Add the bell peppers and onion.
- 2
Cook, stirring occasionally, until the onion is soft but not browned.
- 3
Mix in the cumin and cayenne. Add the chicken broth.
- 4
Bring to a boil.
- 5
Cover.
- 6
Reduce heat. Simmer for 20 minutes.
- 7
Scoop out the vegetables.
- 8
Transfer the vegetables to a blender or food processor.
- 9
Add a little broth.
- 10
Process until smooth.
- 11
Return the puree to the broth in the pan.
- 12
Mix in the lemon juice. Adjust seasoning.
- 13
Reheat to serving temperature. Serve hot. Cheers Doreen Doreen Randal, Wanganui.
- 14
New Zealand.
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