Sunday, December 30, 2007

Roasted Red Pepper Soup

From "The Lady & Sons Savannah Country Cookbook"

1 medium onion, chopped
2 Tbsp butter
4 cloves garlic, minced
2 large red bell peppers, roasted and chopped
2 Tbsp chopped fresh thyme
Salt and pepper to taste
1/2 C white wine
2 C chicken stock
1 C heavy cream

Over medium heat, saute onion in butter until soft. Add garlic, red pepper, thyme, salt and pepper. Add wine and scald. Lower heat and add stock and cream. Cook 3-5 minutes and remove from heat. Put in a blender and blend until smooth. Return to saucepan and cook for 5 minutes over medium heat. Serve immediately.

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