red pepper soup
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- 1 tablespoon(s) olive oil
- 2 stick(s) celery
- 1 onion choped
- 2 clove(s) garlic
- 29 ounce(s) chicken broth
- 8 ounce(s) water
- 2/3 cup(s) milk
- 4 red pepers roasted
- Heat oil in medium saucepan over medium heat.
- Add celery, onions, and garlic; until vegetables are softened.
- Add roasted peppers and stock.
- bring to boil: lower heat and simmer 5 minutes.
- Puree soup in batches until smooth.
- Return to heat, and stir in cream.
- Add salt and pepper to taste and garnish with Parmesan.
- Read more at: http://www.food.com/recipe/low-carb-roasted-red-pepper-soup-191234?oc=linkback
This recipe is a personal recipe added by brierose and has not been tested or endorsed by MyRecipes.
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red pepper soup Recipe at a Glance
- COURSE: Soups/Stews