Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 3 tablespoons 45ml Red bell peppers - (to large) - roasted, and (medium)

  3. Cut up coarsely

  4. 1/4 cup 15g / 1/2oz Coarsely-chopped onions

  5. 2 teaspoons 10ml Minced garlic

  6. 1 teaspoon 5ml Chopped fresh basil

  7. 1 teaspoon 5ml Salt

  8. 1/8 teaspoon 0.6ml Cayenne pepper

  9. Freshly-ground black pepper - 3 peppermill turns

  10. 2 cups 474ml Basic Chicken Stock - seeNote

  11. 2 tablespoons 30ml Heavy cream

Instructions Jump to Ingredients ↑

  1. * Note: See the "Basic Chicken Stock" recipe which is included in this collection.

  2. Combine the oil, roasted peppers, onions, garlic, basil, salt, cayenne, and black pepper in a medium saucepan over high heat and cook for 3 minutes. Stir in the stock and the cream and bring to a full boil. Reduce the heat and simmer, stirring occasionally, for about 8 minutes.

  3. Remove from the heat and puree in a food processor or blender for about 2 minutes. Serve immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in a saucepan over low heat.

  4. This recipe yields about 2 cups.


Send feedback