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Curried Red Bell Pepper Soup
by
If you’re looking for a recipe that offers versatile serving options, this Curried Red Bell Pepper Soup fills the bill. It is delicious served hot, cold or at room temperature. The soup is elegant enough to start off a gourmet seated dinner but equally welcome warm from a thermos at your next tailgate party. Puree the soup right in the pot with the Viking Hand Blender or in batches in your Viking Blender.
Makes 6-8 servings.
- 3 tablespoons butter
- 4 medium red bell peppers, cored, seeded and chopped
- 2 leeks, white part only, chopped
- 1 medium onion, peeled and chopped
- 1-2 tablespoons curry powder
- 1 14-ounce can reduced-sodium chicken broth
- 2 cups half and half
Makes 6-8 servings.
Related Menus
Tailgate Time
Related Recipe Categories
Soups and Salads
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Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes. |
