My favorite soup. I always look forward to cooler weather and my wife making this soup. It's so good.
Let's start by harvesting some fresh, bell peppers off of the vine. Our little plot of bell peppers have been very productive this year.
Along with the bell peppers, we'll add a couple of serranos for taste. They come from the garden too.
Chop up the peppers and throw into the blender.
Saute some chopped peppers, onions, and garlic in olive oil.
In a 5 quart pot, put some flour and water in as a thickener. Follow with some chicken broth.
Blend the peppers.
Add the peppers, temper in some heavy cream, and cook on low flame for 10-20 minutes. Serve with some tortilla chips and jack cheese.
For a more complete recipe, try this one at the CD Kitchen
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