EnerSmart Magazine

Recipes - Appetizers

Rose Murray’s Red Pepper Soup

Makes 8 servings

  • 4 large sweet red peppers, (about 2 lbs)
  • 1 tbsp butter
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 5 cups chicken broth
  • 2 tsp paprika
  • 1 tsp granulated sugar
  • 2 tbsp fresh lemon juice
  • 1/4 tsp cayenne
  • salt and pepper

Place peppers on a baking sheet. Roast in a 5000F oven for about 20 minutes, turning occasionally, until evenly charred. Invert a large bowl over top of the peppers and let stand for 10 minutes.

Working over a bowl, remove as much skin as possible from the peppers, reserving any juice but discarding stems and seeds. Cut peppers into 1 inch strips.

In a large saucepan, melt butter over medium-low heat. Cook onions for 10 minutes, stirring often, until softened but not browned. Add peppers and their juice, garlic and 1 cup water. Cook, uncovered, for 10 minutes. Stir in broth, paprika and sugar. Bring to a boil over medium-high heat. Reduce heat to medium-low. Simmer, uncovered, for 20 minutes.

In a blender or food processor, process soup in batches, until smooth. Strain soup through a sieve if you wish, or leave it unstrained for more texture. Pour into a clean saucepan. Stir in lemon juice and cayenne. Season with salt and pepper to taste. Soup can be prepared ahead and refrigerated, covered, for up to 24 hours. Reheat gently. Taste and adjust seasoning if necessary before serving.

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