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Red Pepper Soup

Red Pepper Soup

Red peppers are plentiful at this time of year… here is a simply delicious way to enjoy their unique flavour. Mix onion and red peppers with cinnamon, cayenne pepper and chicken stock. Simmer, then cool and puree. Before serving, add fresh orange juice. Top each bowl with tortilla strips and chopped cilantro.

Ingredients:

3 tbsp (45 mL) Crisco® Vegetable Oil
2 onions, halved and cut into thin strips
3 large red bell peppers, seeded and chopped
15 oz (425 g) roasted red peppers, drained and chopped
1/2 tsp (2 mL) ground cinnamon
1 quart (1 L) chicken stock
1/2 tsp (2 mL) cayenne pepper or to taste
1/2 cup (125 mL) fresh orange juice
salt and pepper to taste
1/4 cup (50 mL) Crisco® Vegetable Oil
4 garnishes (optional), sour cream, avocado slices, lime wedges, corn tortillas, cut into strips

Directions:

1. Heat 3 tablespoons (45 mL) oil in a soup pot. Add onions, raw red peppers and cook over medium heat until wilted. Add the roasted peppers, cinnamon and cayenne stirring well. Add chicken stock and bring to a boil. Reduce heat to low and simmer for 25 minutes.
2. Cool soup to room temperature and puree in a blender or food processor. Return to the pot.
3. Heat oil in a large skillet. Add tortilla strips (several at a time) and fry for one minute. Remove strips to drain on paper towel. Cook remaining tortilla strips.
4. Before serving, add orange juice, adjust seasonings and reheat soup. Ladle into bowls and garnish with a dollop of sour cream, avocado slices, squeeze the juice from a lime wedge on each bowl.
5. Top with a few tortilla strips and sprinkle with the chopped cilantro

January 01, 1900

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