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Chilled Yellow Pepper Soup with Chives

5 med. onions, sliced
1/4 cup butter
6 large garlic cloves, minced and mashed
1/2 cup dry white wine
9 lbs. yellow bell peppers, cut into 1-inch pieces
4 cups chicken broth
1 cup sour cream
For Garnish:  1/2 cup fresh chives, chopped

In a 6-8 quart kettle, cook onions in butter over moderate heat for about 5 minutes.
Stir in garlic and cook, stirring 1 minute.  Add wine and boil until liquid is reduced to about
1 tbsp.  Stir in bell peppers and broth and simmer, covered until peppers are tender,
20-25 minutes.
In a blender, puree mixture in batches until smooth and transfer to a large bowl.  Season
with salt and pepper and cool completely.  Whisk in sour cream and garnish with chives.


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