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LOCATION: Recipes >> Soups >> Red Bell Pepper 08

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Red Pepper Soup

2 tablespoons olive oil
6 red peppers, stemmed and deseeded, sliced
1 red onion, chopped
1 russet baking pottato, peeled and diced
2 quarts chicken stock
ground white pepper to taste
balsamic vinegar

Warm olive oil in a saucepan. Add peppers, onion and potato and
sweat (cook slowly without coloring) for at least 20 minutes until
juices run from peppers and onion).

Add chicken stock, and ground white pepper to taste. Simmer for
at least 30 minutes or until vegetables are really soft.

Blend until smooth, pass through sieve or food mill to remove specks
of pepper skin.

Add a good splash of balsamic vinegar

Serve hot or cold (but not regrigerator cold, take it out at least
45 minuts before serving). Sprinkle with chopped cilantro, stir in
1 tablespoon plain yogurt or yogurt cheese per serving.

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