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Miki's Red Pepper Soup (Pareve)

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Red Pepper Soup

Red Pepper Soup

Giora Shimoni
This vibrant, colorful soup, thickened with potato and sweetened with pears, tastes as good as it looks.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Ingredients:

  • 2-3 tablespoons olive oil
  • 2 large onions
  • 2-3 cloves of garlic
  • 4 carrots peeled and cut in 3-4 pieces
  • 4 red pepper, seeded and cut into large pieces
  • 1 sweet potato, peeled and cut into large pieces
  • 2 fresh pears with skin, cored and cut into pieces
  • 5-6 cups of pareve chicken stock from powder
  • 1 tablespoon fresh parsley
  • salt and white pepper to taste

Preparation:

1. In large stock pot, heat oil and saute all vegetables and pears for 10-15 minutes.
2. Add stock and simmer for 45 minutes.
3. To puree the soup, either put the soup in a blender in batches (careful with hot soup) or use an immersion stick blender right in the pot (as I do).
4. Serve hot with a garnish

GARNISH IDEAS:

1. sour cream (soup will then be considered dairy)
2. small garlic and onion croutons
3. sunflower or pumpkin seeds
4. chives

ENTERTAINING IDEAS:

For a party presentation, pair this soup with the Pureed Butternut Squash Soup. Pour both soups into different sides of a soup plate at the same time. The colors and flavors really complement each other.

TIP: This soup can be frozen and reheated

YIELDS: Serves 6-8, but can be easily doubled.

SOURCE: Word of Mouth Kosher Catering. Recipe reprinted with permission.

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