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CREAM OF RED BELL PEPPER SOUP

If you don't have a hand blender or a food processor, use your blender and just keep mashing down the peppers.

  • 24-ounce jar marinated red peppers, drained
  • 12-ounce can evaporated milk
  • 14-ounce can chicken broth
  • Optional: 1 tablespoon cornstarch
  • Pinch cayenne pepper

Puree the drained peppers until they have a consistency similar to applesauce. Pour pureed peppers into medium saucepan. Add milk and chicken broth, stirring over medium-high heat until it begins to boil softly.

If you would like a chowdery soup (which I prefer), add the cornstarch dissolved in a little cold water and stir a few minutes more, until soup has added thickness. Makes 6 servings.

"The Can Opener Gourmet" by Laura Karr

Thursday, January 09, 2003

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