Here's a yummy looking recipe, great for a cold winter day, from this week's guest author, Toni V. Sweeny. If you haven't checked out her blog from Monday, be sure and stop by for Carrying a Theme through Several Generations.
Here’s my famous prize-winning (Beta Sigma Phi Cookbook, 1999) Red Pepper Soup, which was probably dreamed up by some chuck wagon cook on a trail drive who found himself with nothing left but a handful of peppers and garlic. It's perfect for the holidays, because of its bright color, as well as its zippy taste.
4 medium red Bell Peppers
1 medium yellow Bell pepper
2 small red Serrano peppers (other mild hot pepper such as Hungarian can be substituted)
3 gloves garlic
1 tbsp olive oil
1 14.5 oz can chicken broth
1/2 C whipped cream (optional)
Fresh basil leaves (optional)
Salt/pepper to taste
Remove seeds, stems, and membranes from peppers. Chop into squares. Slice garlic. Boil all until tender. Run through blender until pureed. Pour into large saucepan and add salt and pepper to taste and olive oil. Add chicken broth, stir until well-blended. Cook until heated throughout and ladle into soup bowls. May be garnished with a fresh basil leaf and a dollop of whipped cream (optional).
This makes 4 servings. 195 calories per serving.