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roasted red pepper soup |
featuring faerie dust |
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1 stick butter/margarine or 8 tbsp olive oil
1 medium onion diced
4 roasted red peppers or 24 oz pre-roasted red peppers - diced
1½ tsp to 2 tsp faerie dust
½ cup flour
4 cups chicken stock
1 tsp sugar
1 tbsp mayonnaise |
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- Melt butter in medium size pan.
- Add onions and sauté until tender.
- Add peppers and sauté 5 more minutes.
- Add faerie dust and stir in well.
- Add flour. This will make everything into a thick paste.
- Gradually add in chicken stock, stirring smooth after each addition.
- After all the chicken stock has been added, blend until smooth using a hand held blender. If you do not have a hand blender, you can use a counter top blender and blend in small batches.
- When smooth, add sugar and mayonaisse and whisk until smooth.
- Serve immediately. Serves 4
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| roasted peppers |
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red, yellow or orange peppers
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- Preheat broiler. Broil about 5 inches from heat, turning occasionally with tongs, until skins are blackened, about 15 minutes.
- Transfer to a bowl and let stand, covered, until cool enough to handle.
- Peel peppers over bowl and discard stems and seeds.
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