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LOCATION: Recipes >> Soups >> Red Bell Pepper 07

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RED PEPPER SOUP

3 Tbs butter
pinch cayenne
3 1/2 cups chicken broth
2 Tbs lemon juice
1 medium onion, chopped fine
salt to taste
1/4 tsp cumin, Ground
3 large red bell peppers, seeded and chopped

Melt the butter in a (3 Qt.) saucepan over medium heat. Add the
bell peppers and onion. Cook, stirring occasionally, until the
onion is soft but not browned. Mix in the cumin and cayenne. Add
the chicken broth. Bring to a boil. Cover. Reduce heat. Simmer
for 20 minutes. Scoop out the vegetables. Transfer the vegetables
to a blender or food processor. Add a little broth. Process until
smooth. Return the puree to the broth in the pan. Mix in the lemon
juice. Adjust seasoning. Reheat to serving temperature. Serve
hot.

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