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Roasted Red Pepper Soup




Roasted Red Pepper Soup
source Sharon Pflug-Moench
categories soup, family cookbook
yield
prep time
total time

INGREDIENTS
  • 1 tsp Cumin
  • 1 Onion, Sliced
  • 1 Clove Garlic, Chopped
  • 4 Red Peppers
  • ¼ Cup Flour
  • 2 Tbsp Oil
  • 1 Cup Chicken Stock
  • ½ Cup Milk
  • To Taste Salt
  • To Taste Pepper

    • INSTRUCTIONS
  • 1. Roast peppers until black. in oven or on grill. Place in cold water to help remove skin. Remove skin and seeds.
  • 2. Cook onions in oil until yellow. Add Garlic and cumin. Add Flour to onions and mix. Add boiling chicken stock.
  • 3. Puree peppers in blender. Add to onion mixture. Add milk with a wire whisk. Season with salt and pepper to taste.

    • NOTES

    NUTRITION