Three Pepper Soup
Another delicious recipe from Chef Cathy
Video will be available shortly.
3 large bell peppers, green, red, yellow or orange, sliced thick
1 pint heavy whipping cream
2-14.5 oz. cans chicken broth
4 TBS. extra virgin olive oil
1/4 tsp. garlic powder
1/4 tsp. lemon pepper
1/4 tsp. cayenne
grated parmesan cheese for garnish
In a blender or food processor, mix peppers until smooth. In a large pot over medium heat, saute peppers in oil, stirring constantly for 3 minutes. Add seasonings. Slowly pour in chicken broth and stir. Simmer for 2 minutes. Stirring constantly, slowly pour in heavy whipping cream. Lower heat and simmer for 5 to 10 minutes until soup thickens. Serve hot. Garnish each serving of soup with grated parmesan cheese.