| | Citrusy Red Pepper Soup
2 large sweet red peppers, halved and seeded
2 small onions, minced
1/4 cup of diced carrots
2 tablespoons of canned diced mild green chili peppers
2 cloves of garlic, minced
2 teaspoons of olive oil
4 cups of chicken stock
1 large navel orange, peeled and chopped
2 tablespoons of chopped fresh parsley or cilantro
1/2 teaspoon of ground red pepper
1/2 teaspoon of salt
1/4 teaspoon of ground black pepper
1/2 cup of sour cream
Preheat the broiler. Line a broiler pan with foil. Place the sweet red peppers, cut side down, on the pan and broil 4 inches from the heat for 15 minutes, or until blackened. Place the peppers in a brown paper bag and roll the top to seal. Let stand for 20 minutes. Remove the peppers from the bag. Peel off the blackened skin and discard. Set the peppers aside. In a Dutch oven, combine the onions, carrots, chili peppers, garlic, and oil.
Cook, stirring, over medium-high heat for 10 minutes, or until the onions are soft but not browned. Add the stock, oranges, parsley or cilantro, ground red pepper, salt, and black pepper. Bring to a boil. Reduce the heat to medium. Cover and cook for 10 minutes, or until the carrots are very soft. Let the soup cool slightly. Add the red peppers and sour cream. Process in a blender until smooth. Return to the pot and heat through. Serves 6. |
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