Recipe Cottage


LOCATION: Recipes >> Soups >> Yellow Pepper

Print this Recipe    Yellow Pepper

Chilled Yellow Pepper Soup with Chives
serves 16

5 medium onions, sliced (about 6 1/2 cups)
1/2 stick (1/4 cup) unsalted butter
6 large garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt
(about 2 1/2 tbsp)
1/2 cup dry white wine
9 pounds yellow bell peppers, cut into 1-inch pieces (about 17 1/2 cups)
4 cups broth, chicken or light veg
1 cup sour cream, optional

1/2 cup chopped fresh chives

In a 6- to 8-quart kettle cook onions in butter over moderate heat,
stirring occasionally, 5 minutes. Stir in garlic paste and cook,
stirring, 1 minute. Add wine and boil until liquid is reduced to
about 1 tablespoon. Stir in bell peppers and broth and simmer,
covered, until peppers are tender, 20 to 25 minutes.

In a blender or food processor puree mixture in batches (use caution
when blending hot liquids) until smooth and trasfer to a large
bowl. Strain the soup through a medium mesh strainer to remove
the small pieces of pepper skin that remained. Season puree with
salt and pepper and cool completely.

Chill soup, covered, until cold, at least 4 hours, and up to 2
days. Whisk in sour cream and season with salt and pepper. Garnish
soup with chives. Makes about 17 cups, serving 16 as a first


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.