Green Pepper Soup
A flavorful cream soup with puréed green peppers and onions.
4 large green peppers, chopped
2 large onions, chopped
1 tablespoon butter
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
4 cups chicken broth
1 cup half-and-half (light cream)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Sliced green onions for garnish
- Sauté green pepper and onion in butter and oil in a Dutch oven. Stir in flour until smooth and cook 1 minute, stirring constantly. Gradually add chicken broth. Bring to a boil; reduce heat and simmer 5 minutes.
- Spoon half of mixture into a container of an electric blender; (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!); process until smooth. Repeat procedure with remaining pepper mixture.
- Return mixture to Dutch oven; stir in half-and-half (light cream), salt and pepper. Cook over low heat, stirring constantly, until soup is heated. Garnish with sliced green onions, if desired.
Makes 4 to 6 servings.