Tri-Color Roasted Bell Pepper Soup
By Chef Reiner Schmidt, Luxe Summit Hotel, Bel Air, CA

Serves: 4

2 Green Bell Peppers
2 Red Bell Peppers
2 Yellow Bell Peppers
1 Large Bermuda Onion
1 Cup White Wine
4 ? Cups - Chicken or Vegetable Stock
4 ? Cups - Heavy Whipped Cream
3 Teaspoons Olive Oil
Salt and Pepper

Roast Bell Peppers on Gas Burner or Broiler until chard (black). Place Bell Peppers in plastic bag for 7 minutes so that skin and seeds are easy to peel and discard. Peel and Dice Onion: then divide in thirds.

Follow below directions for each color of Bell Pepper (3 separate soups). In small Soup Pot, Pour 1 teaspoon of Olive Oil, 1/3 of the diced onion and Bell Pepper- Sautee for 1 -2 minutes. Add White Wine and reduce by ?. Add 1 ? Cup Chicken or Vegetable Stock and 1 ? Cup Heavy Cream. Bring to Boil, season with salt and pepper and let simmer for 20 minutes. Puree soup till very smooth. Pour thru a sift.

When ready to serve - Reheat and Pour into pitcher. With 2 people pour the 3 soups into the bowl at the same time.


Other Great Chef Recipes:
Baby Mixed Greens with Roasted Breast of Duck Pears,
Honey Coated Walnuts and a Raspberry Champagne Dressing

Filet of Escolar wlth Green Lentil Mango Salad

Tri-Color Roasted Bell Pepper Soup

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