How to make it

  • Keeping the colors separate, peel the roasted peppers, remove the seeds, and dice the flesh. Using 2 pans, saut 1 tbs chopped shallot in half the olive oil in each pan; add the diced pepper, the red to one pan, the yellow to the other, and saut for 2 minutes. Add 2 cups of chicken stock to each pan and cook over low heat for 10 minutes. Add 1 cup of cream to each pan and simmer the mixtures for about 5 minutes. Add salt and pepper to taste. Separately, pure the mixtures in a blender until smooth.
  • When both soups are made, pour them, using two ladles, simultaneously, into soup bowls, one color on each side. Serve hot.

People Who Like This Dish 1
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes