Total Time
35mins
Prep 25 mins
Cook 10 mins

Ingredients Nutrition

Directions

  1. Heat the oil and butter in a large sauté pan.
  2. Add the onion, garlic, and celery and cook until soft.
  3. Add the roasted peppers, curry powder, cumin, and cayenne and cook 1 to 2 minutes.
  4. Add the stock, paprika, salt, and pepper; bring to a boil.
  5. Add the parsley and lemon juice and adjust the seasonings to taste.
  6. In another small saucepan, heat the cream or half-and-half and continue to cook until reduced by one-third.
  7. Transfer to a food processor or blender, add the chilies and purée.
  8. Spoon the cream mixture into the hot soup and serve.

Reviews

(1)
Most Helpful

Excellent, altho it took me a longer time to make. One small change was that i took about a cup of the completed soup, pureed it and returned it to the pot, changing the texture and appearance to more like a bisque. The DH lapped it up!

Margaret3 February 12, 2005

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