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Cream of Red Pepper Soup

2 tablespoons butter
1 small onion, minced
18 teaspoon dried rosemary or 14 teaspoon crushed fresh rosemary leaf
4 red bell peppers, roasted, peeled, seeded and chopped
1 14 quarts vegetable stock
3 tablespoons tomato paste
12 cup heavy cream
sweet paprika
salt and pepper


Melt butter in a large saucepan and saute onion and rosemary 5 min over low heat, stirring often. Add peppers and stock, bring to a boil, lower heat and simmer 15 minutes. Stir in tomato paste; place in food processor or blender; puree. Stir in 1/4 cup cream and paprika, salt and pepper. Ladle into 4 soup bowls and swirl 1 Tbs of cream onto the surface of each; sprinkle cream lightly with paprika for a speckled effect.

Source: www.food.com