Cheddar And Roasted Red Bell Pepper Soup
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Onion (chopped)2 tbsps
Vegetable Oil2 cups
Milk1 tsp
Worcestershire Sauce1 tsp
Tabasco (to taste)Directions:
1
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
2
In a blender purée the mixture with the milk and in the kettle combine the mixture with the roasted peppers, the Worcestershire sauce, and the Tabasco
3
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
4
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
5
In a blender purée the mixture with the milk and in the kettle combine the mixture with the roasted peppers, the Worcestershire sauce, and the Tabasco
6
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