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Red
Pepper Soup
It is spicy, rich, and colorful. For those preferring a
milder version, Bob recommends reducing the amount of jalapeno
pepper to taste.
This
recipe makes a gallon which serves 8 large bowls or 16 cups
of soup.
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3/4
cup olive oil
2/3 cup flour
1 1/2 cup chopped onions
1/2 gal (8 cups) chicken broth
4 tsp fennel seeds
2 tsp chicken base /
chicken bouillon cubes
1 tsp thyme
2 chopped tomatoes
2 bay leaves
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1/3
cup tomato paste
2 tsp chopped garlic
1 tsp sugar
4 tsp basil
1 cup heavy cream
4 red bell peppers, chopped
salt and pepper
1 green bell pepper, chopped
1 jalapeno pepper, finely chopped |
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olive oil and then add onions, fennel seeds, thyme, bay leaves,
garlic, basil, red peppers, green peppers, and jalapeno. Sauté
until wilted, about 10 minutes. Add flour and cook for 10
minutes. Do not burn. Add chicken broth and chicken base,
whisk until smooth. Add tomatoes and tomato paste. Simmer
30 minutes. Add sugar and cream. (option: blend) Simmer for
5 minutes and serve. |
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