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Print this Recipe    Roasted Pepper 07

Roasted Red Pepper Soup
Serves 6

3 red bell peppers, halved and cored
6 Tbsp unsalted butter, do not substitute
1/4 cup all-purpose flour
3 cups milk or half and half
3 cups unsalted chicken broth
Salt and freshly ground black pepper to taste

Place the peppers cut side down on a broiler pan. Broil 4 inches
from the heat about 10 minutes or until blackened. Place in a
zip-lock bag, seal and let stand 10 minutes. Peel and discard the
black skin. Melt butter in a skillet over medium heat; add the
flour whisking until smooth. Gradually stir in the milk (I warm
the milk a little before adding to the flour mixture) reduce the
heat and simmer until thickened. Process the peppers and 2 cups of
broth in the blender or processor until smooth. Add the puree and
remaining broth to the milk mixture. Season with salt and pepper
and cook until thoroughly heated.

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