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Red Pepper Soup

2-2 1/2 lbs red peppers (6-7)
3 Tbs. olive or vegetable oil
1 1/2 cups yellow onion, chopped
1 cup chicken broth
2 cups water
1 tsp. salt or to taste
pinch of cayenne pepper
1 Tbs. fresh lemon juice
8-10 fresh basil leaves, shredded
1/3 - 1/2 cup heavy cream

Cut peppers in half lengthwise: remove stems, seeds, and ribs.
Lay cut side down on baking sheet; place under broiler. Roast
until skins blister and blacken, 15-20 min. Remove and cover with
foil. Let cool 10-15 min. Peel off skins, chop into med. pieces,
and set aside.

Warm oil in large saucepan over med. heat. Add onion and saute
until translucent. Add chicken broth, water, salt and cayenne.

Cover partially and bring to boil. Reduce heat; simmer 15-20 min.
Add roasted peppers and cook for 10 min. more. Drain peppers and
onion in colander, reserving liquid. In batches, puree peppers
and onions in food processor or blender.

Return puree and reserved liquid to saucepan and reheat. Cook,
stirring for 3-4 min. Stir in lemon juice and cook 1 min. more.
Taste and adjust seasonings. Stir in 1/3 shredded basil. Serve
and float 1-2 Tbs. cream on top and sprinkle with reamaining basil.

Serves 4.


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