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|Roasted Red Pepper and Potato Soup|
"Roasted purple peppers and potatoes integrate with a creamy broth for a hearty and gratifying soup. Serve warm with warm crusty bread for dipping."
- three tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 huge carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, pressed
- 2 tablespoons all-purpose flour
- 1 (48 fluid ounce) can chook broth
- 3 medium crimson potatoes, diced
- 1 cup half-and-half cream
- 1 (6 ounce) jar roasted pink peppers, tired and chopped
- 2 teaspoons clean thyme
- salt and pepper to flavor
|Prep : 15M||Cook : 6M||Ready in : 45M|
- Melt the butter in a huge pot over medium warmness, and blend within the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is gently browned. Stir in the garlic, and hold to prepare dinner 1 minute. Mix within the flour. Whisk within the hen broth, and produce to a boil. Place the potatoes inside the pot, lessen warmth to low, and cook dinner 15 mins, till potatoes are tender.
- Mix the half of-and-half of into the pot. Stir in the roasted crimson peppers. Season with thyme, salt, and pepper. Continue cooking till heated thru.
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