Red Pepper Soup

​Ingredients

• 5 medium onions, cut into 8 pieces (about 6.5 cups)
• ½ stick (1/4 cup) unsalted butter (or olive oil)
• 6 large garlic cloves, minced and mashed to a paste with ¼ tsp. salt (about 2.5 tblsp)
• ½ cup dry white wine 
• 9 lbs. yellow or red bell peppers, cut into 1“ pieces (about 17.5 cups)
• 4 cups chicken or vegetable broth or water 
• 1 cup sour cream or yogurt for a dollop on top
• Garnish: ½ cup chopped fresh chives

​Directions

1. Taste the onions, peppers and wine before you start. They each can be very sweet and I adjust the wine choice to compensate. But still use the full amount of wine. Also, the sour cream and/or yogurt can modify sweetness at the end.
2. In a very large frying pan (with cover) or 6-8 qt. kettle, cook onions over moderate heat in butter (oil) until just limp. Stir occasionally, 8-10 minutes.
3. Stir in garlic paste; cook 2 minutes – stirring constantly.
4. Add wine. Bring to a boil, and then reduce heat and low boil until liquid is reduced to 1 tblsp.
5. Stir in bell peppers and broth. Simmer, covered, 20-25 minutes, until peppers are tender.
6. Blend/food process in batches.
7. If adding sour cream or yogurt, let the soup cool down enough so you can add without curdling.
8. Add salt and pepper to taste.
9. Garnish with chopped chives

This soup can be served warm or cold. Keep in refrigerator, covered, up to 5 days.


This recipe freezes well without sour cream/yogurt for over six months.