Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Roast peppers: Turn burner to high. Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly. When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away. Repeat with remaining peppers. Seed peppers and chop coarsely. Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly. Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan. Cook 3 minutes over high heat. Stir in stock and 1/4 cup cream and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, about 8 minutes. Puree red pepper mixture in food processor until smooth, about 2 minutes. Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade. This recipe yields 6 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-010 broadcast 01-26-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-26-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
