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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 onions peeled and chopped 3 tbs of butter 6 cups chicken stock 4-6 large fresh sweet red peppers, roasted ** and peeled, seeded and cut into pieces 1 tsp of salt 1/4 tsp freshly ground white pepper snipped chives to garnish Instructions: In a medium 3 quart saucepan place the onions and butter. Cover and cook over medium low heat for 8 minutes or until translucent and tender. Pour the chicken stock into the saucepan and add the roasted red peppers. Bring to a boil, reduce heat and simmer covered for 10 minutes. Season with salt and white pepper. When the soup is cooled somewhat, ladle into a food processor and puree. Do in batches. (A stick blender also works well.) ** To roast peppers Place peppers in 350 degree oven or under broiler until the skin is blistered and scorched black. You can also spear with fork and hold over open flame. If you have a gas cooktop, place directly on burners and turn occasionally to char evenly. Place the charred peppers in a brown paper bag for 20 minutes to steam. The skin can be peeled away and discarded (very messy use thin rubber gloves). Wipe with paper towels to remove all charred parts, cut off stems and tops and seed. Notes: Pour into individual bowls or demi-tasse cups and garnish with snipped chives. Can be made ahead and reheated. Can be frozen. |
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