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Roasted Red Pepper Soup
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From tip-o-matic.com recipes

Serves/Makes:4 servings

  • 4 red bell peppers, roasted, peeled, and seeded
  • 1 tsp (5 ml) cilantro
  • 2 cups (475 ml) chicken broth
  • 1/2 tsp (2 ml) garlic
  • 2 tsp (10 ml) cumin
  • 1/4 cup (60 ml) cream
  • salt and pepper to taste
  • tortilla chips
  • Place the whole peppers one at a time on a low burner or a grill.
  • Allow the outer skin to blacken.
  • Cool and peel off the burned skin.
  • Remove the seeds and inner membrane from the pepper, then place the pepper in a food processor.
  • Puree the peppers and place in a medium saucepan.
  • Add the cilantro, garlic, chicken broth, and cumin.
  • Bring to a boil.
  • Reduce the heat and simmer 30 minutes.
  • Whisk in the cream and simmer 15 more minutes.
  • Check seasonings.
  • Garnish each bowl with tortilla chips.
can be served hot or chilled.

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