Red Pepper Soup

Ingredients:

3 tbsp (45 mL) CRISCO® Vegetable Oil
2 (2) onions, halved and cut into thin strips
3 (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, less or more depeinding on taste
1/2 cup (125 mL) fresh orange juice
salt and pepper to taste
1/4 cup (50 mL) CRISCO® Vegetable Oil
4 (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 (might need a pinch of salt or more cayenne) 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

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