recipelink.com Chat Room Recipe Swap - 2001-02-01
From: Susan,.TN

Red and Yellow Pepper Soup

3 large red bell peppers
3 large yellow bell peppers
1 1/2 cups onion, chopped
1 clove garlic, finely chopped
4 cups chicken broth, divided
salt and pepper to taste
sour cream

Roast peppers until blistered and dark. Cool, peel off skins, remove seeds.

Saute onion and garlic in oil.

Process red peppers, 1/2 the onion and garlic, and 2 cups of the chicken broth until smooth. Remove to a pan to keep warm.
Process the yellow peppers, and remaining onion/garlic mix and 2 cups of chicken broth until smooth.

Transfer to another pot. Bring each to a boil, reduce heat, cover, and simmer for 10 minutes. Carefully pour from both pots into individual serving bowls at the same time so each has one half red and one half yellow. Add dollops of sour cream if desired.