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Red Pepper Soup
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6 medium sweet red peppers, chopped
2 medium carrots, chopped
2 medium onions, chopped
1 celery rib, chopped
4 garlic cloves, minced
1 tablespoon olive oil
2 cans (one 49-1/2 ounces, one 14-1/2 ounces) chicken broth
1/2 cup uncooked long grain rice
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
1/8 to 1/4 teaspoon crushed red pepper flakes
In a large Dutch oven or soup kettle, saute red peppers, carrots, onions, celery
and garlic in oil until tender. Stir in the broth, rice, thyme, salt, pepper
and cayenne; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or
until the vegetables and rice are tender. Cool for 30 minutes. Puree in small
batches in a blender; return to pan. Add red pepper flakes; heat through.
Yield: 10-12 servings (about 3 quarts).
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |