Gary, you might like to try this recipe (I'm at a loss for attribution,
it's not
one of mine-other than some 'tweaking', sorry):
Philadelphia Pepper Soup (12 + Servings):
3 medium potatoes, peeled & sliced 5-6 green bell peppers, sliced (possibly 7 if small) reserve
extra sliced rounds for garnish several sprigs parsley for garnish 1 Tbsp coarse, black pepper
for garnish
1/2 lb small white onions, sliced 1(+) Qt chicken stock 4 Tbsp butter
2/4 tsp salt
3/4 tsp pepper
4/4 tsp nutmeg 1-2 cup half & half
Combine potatoes, green peppers and onions in saucepan. Add chicken stock to cover. Bring to boil,
reduce heat, partially cover, until tender (about 15 minutes). Puree above mixture (reserve some
potatoes) in food processor and return to saucepan. Note: the potatoes are the thickener - add to
processor until mixture is fairly thick, the cream, when added, will thin it down again. (Needs lots
of peppers - their flavor is mild. Too many potatoes will ruin the soup.) Add remaining ingredients
except cream and coarse ground pepper. Simmer, stirring often until soup is warm. (Add chicken stock
as required if thickens too much for desired consistency). Fold in cream (or half & half) and re-
heat slowly. When heated, serve Garnish with slice of bell pepper/parsley. Sprinkle chopped black
pepper lightly on top before serving. Can make this one day in advance. Refrigerate. Leave out cream
until warming for dinner. Must serve right after warming - cream can cause separation and scum on
top if re-warmed and not stirred.
I served this as the soup course for a Christmas dinner in '93 and it was a hit. My notes say I
served a white wine w/ this course, but I can't find info on the wine. Anyway, it's very filling,
quite delicious, and somewhat unique. We preceded the soup course w/ an iced Stolichnaya 'salute'
and caviar on toasted sourdough bread points. Extra toast points were served with the soup.
r...
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