Cream of Pepper

 · Cream of Pepper

 

· 2 tablespoons butter

· 4 red bell peppers, chopped

· 1 onion, chopped

· 4 cloves garlic, minced

· Water/Stock as required

· ½ cup heavy cream

· ⅛ teaspoon ground black pepper

· Salt as required

 

Method:

 

1.Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.

 

2.Pour in the stock, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.

 

3.Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.then serve hot.

 

 

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