Red Pepper Soup Recipe

  • 3 tablespoons butter
  • 3 red bell peppers (1 1/4 lbs seeded and chopped (large)
  • 1 onion, finely chopped (medium)
  • 1/4 teaspoon ground cumin
  • Pinch cayenne pepper
  • 3 1/2 cups chicken or vegetable stock or 2 cans (14 1/2 ounce each)
  • 2 teaspoons lemon juice
  • salt to taste
In a 3 quart saucepan over medium heat, melt butter. Add bell pepers and onions. Cook, stirring occasionally, until onions are soft but not browned. Mix in cumin and cayenne; then add stock. Bring to boil, cover, reduce heat and simmer for 20 minutes. Puree in blender for food processor. Return puree to cooking pan. Mix in lemon juice. Taste; add salt if needed. Reheat; serve in warmed bowls, garnished with parsley.
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