Cheddar And Roasted Red Bell Pepper Soup

Cheddar And Roasted Red Bell Pepper Soup Ingredients

A 1/2-pound russet; (baking)	1/4 ts Tabasco; or to taste
1 c Chopped onion	14 oz Extra-sharp Cheddar; grated
2 tb Vegetable oil	Finely chopped fresh
2 c Milk	; garnish
2 lg Red bell peppers; roasted	Croutons for garnish if
1 ts Worcestershire sauce

Instructions for Cheddar And Roasted Red Bell Pepper Soup

In a kettle cook the potato, peeled and diced, and the onion in the oil over moderately low heat until the onion is softened, add 1 cup water, and simmer the mixture, covered, for 5 to 10 minutes, or until the potato is tender. In a blender puree the mixture with the milk and in the kettle combine the mixture with the roasted peppers, the Worcestershire sauce, and the Tabasco. Heat the mixture over moderately low heat, stirring in handfuls of the Cheddar, until the Cheddar is melted and the soup is hot (but do not let it boil), and garnish the soup with the coriander and the croutons. Makes about 6 cups, serving 6. Gourmet October 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized

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