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Cream of Roasted Red Pepper Soup During the late 1980s and early 1990s, this soup was a favorite at the Fresco restaurant in Palo Alto. It was published in a local newspaper and I saved it. I've had other soups that were
similiar, but this is the best.
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Ingredients:
3
1/2 cup chopped onions
1/4 cup clarified butter
32 ounces roasted red peppers
1 jalapeno chile
2 cups chicken stock
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce, or to taste
4 cups heavy cream
salt to taste
Directions:
Sweat onions in butter - do not brown. Add
remaining ingredients except cream. Bring to boil. Simmer 25
minutes.
Puree in blender, or with immersion blender. Return to stove and add cream slowly. Do not boil.
* To roast peppers: char the skins off red peppers over a gas flame. Place in bowl and cover with a towel to steam. Remove blistered skin and seeds. Or, save the bother and buy rosted peppers in a jar or can from a good grocery store!
Serves 4.