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 - firstname.lastname@example.org 02-26-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (780g)|
|Recipe Makes: 6|
|Calories from Fat: 536 (74%)|
|Amt Per Serving||% DV|
|Total Fat 59.6g||79 %|
|Saturated Fat 34.9g||174 %|
|Monounsaturated Fat 18.3g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 194.4mg||60 %|
|Sodium 577mg||20 %|
|Potassium 1050.5mg||28 %|
|Total Carbohydrate 33.1g||10 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 29.4g|
|Protein 17.5g||25 %|
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Calories per serving: 729
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