Quoted message said:From: "Cristine Whitacre" <[email hidden]> I have an abundance of bell peppers this
year. Does anyone have any
good
Quoted message said:recipes for peppers?
I've posted this before. It's an excellent, proven recipe:
Philadelphia Pepper Soup (12 + Servings):
(NOTE: This recipe needs lots of green bell peppers - their flavor is mild.)
3 medium potatoes, peeled & sliced 5-6 green bell peppers, seeded, cored, sliced (possibly 7+ if
small) reserve extra sliced rounds for garnish parsley several sprigs for garnish 1 Tbsp coarse,
chopped 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, simmer 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.
(Note: This recipe needs lots of peppers - their flavor is mild. Note: Too many potatoes will ruin
the soup.)
Add remaining ingredients except cream and chopped 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.
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