Ingredients Jump to Instructions ↓

  1. 2 large onions, chopped

  2. 4 garlic cloves, minced

  3. 1/4 cup butter, cubed

  4. 2 large potatoes, peeled and diced

  5. 2 jars (7 ounces each ) roasted red peppers, drained, patted dry and chopped

  6. 5 cups chicken broth

  7. 2 cans (15 ounces each ) pears in juice

  8. 1/8 teaspoon cayenne pepper

  9. 1/8 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. In a Dutch oven, saute onions and garlic in butter until tender. Add potatoes, red peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat. Add pears; let cool. In a blender, cover and puree in batches. Return to the pan. Stir in cayenne and black pepper. Cook until heated through. Yield: 12 servings (3 quarts).


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