Red Pepper-Cauliflower Soup

Red Pepper-Cauliflower Soup
Photo by Sheri Giblin

Ingredients

  • Extra-virgin olive oil (optional)
  • Freshly ground pepper
  • 4 shallots, peeled and chopped
  • 1 quart fat-skimmed chicken broth
  • 1 teaspoon sugar
  • Lemon wedges (optional)
  • 1 tablespoon olive oil
  • + 17 more ingredients
    • 4 shallots, peeled and chopped
    • 1 head cauliflower, cut into florets
    • 1 teaspoon salt
    • Chopped fresh chives (optional)
    • 1 tablespoon olive oil
    • 1 head cauliflower, cut into florets
    • Freshly ground pepper
    • 6 large red bell peppers, stemmed and cored, halved lengthwise, and pressed flat
    • Chopped fresh chives (optional)
    • 6 large red bell peppers, stemmed and cored, halved lengthwise, and pressed flat
    • 1 quart fat-skimmed chicken broth
    • Extra-virgin olive oil (optional)
    • ¼ teaspoon cayenne
    • ¼ teaspoon cayenne
    • Lemon wedges (optional)
    • 1 teaspoon sugar
    • 1 teaspoon salt

1. Preheat broiler to high. Arrange bell peppers skin side up on baking sheet. Broil, watching carefully, until skins are blackened, about 10 minutes. Remove peppers from oven and let cool. Peel over a bowl to collect juices; set peppers and juices aside.

2. In a large pot over medium-hi...

View full recipe at My Recipes

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