*  Exported from  MasterCook  *
                         Roasted Yellow Pepper Soup
 Recipe By     : TOO HOT TAMALES SHOW #TH6298
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5                    yellow peppers (or 6) -- washed
    2      Tablespoons   butter
    2      Medium        yellow onions -- chopped,
                         about 2 cups
    1      Teaspoon      coarse salt
      1/2  Teaspoon      pepper -- freshly ground
      1/2  Teaspoon      ground cumin
    3                    garlic cloves -- minced
    1      Tablespoon    flour -- preferably Wondra
    1      Cup           Chicken Stock Or
                         vegetable stock or
    2      Cups          milk -- warmed slightly
 Preheat oven to 400 degrees. Place peppers on oiled cookie sheet and place
 in oven. Roast peppers, turning occasionally, for 2030 minutes, until the
 skins puffs up and is mostly blackened. Place in bowl and cover with plastic
 wrap to sweat.
 While peppers are roasting, melt butter over low heat and cook onion gently
 with salt, pepper, and cumin for 1015 minutes, stirring occasionally, until
 translucent. Add garlic and cook until aroma is released. Sprinkle flour
 over and cook, stirring, another 5 minutes. Stir in stock or water and bring
 to the simmer. Turn off heat and set a food mill fitted with fine sieve over
 Unwrap the bowl of peppers; they should be very soft. Pull out and discard
 cores. Place contents of bowl, juice and all, into food mill and pass
 peppers through. Remove mill from pot and clean out pepper skins and seeds
 by rotating blade backwards. Whisk contents of pot thoroughly and simmer 10
 minutes for the flavors to come together. Whisk in milk, pass through food
 mill again into clean pot, heat gently and serve.
 Yield: 4 to 6 servings
 You could also make this soup with red peppers. Better yet, make both and
 serve a ladle of each in the same bowl.
 When you buy peppers for roasting, choose those with flat sides as the very
 curvy ones don't roast evenly. Roasting over a flame results in roasted
 peppers with a firmer texture, perfect for salads etc. Oven roasting result
 in a softer pepper; using the food mill to puree eliminates the need to
 spend time peeling and seeding.
 To make this meal even faster, you can roast and puree the peppers a day or
 two before. Roasted pepper puree also freezes beautifully. 
 10/22/96 show
                    - - - - - - - - - - - - - - - - - -