Banana Pepper Soup
Ready In: 40 mins
Serves: 4-6
Ingredients
- 2 teaspoons olive oil
- 4 ounces cream cheese, cubed
- 1 1⁄2 cups chicken stock (reserve 1/2C)
- 6 ounces heavy cream (optional)
- 7 -9 banana peppers
- 1⁄2 medium onion
- 2 -3 garlic, cloves- crushed to remove skin
- 8 ounces parmesan cheese, freshly grated
- salt and pepper
- 8 ounces flour, and water for thickening
Directions
- In a large skillet heat 2tsp olive oil, coarsely chop onion, and lightly saute them with garlic for about ten minutes.
- While sauteing: halve, clean and coarsely chop banana peppers.
- Add peppers and 1C chicken stock to pan, stir everything in and allow it to start to steam.
- Add to blender or food processor and puree with cream cheese and cream for several minutes, until smooth.
- Return to a deep pan, bring to near boil and thicken by SLOWLY adding cornstarch/water mixture until desired consistency is obtained. It should be just a touch thinner than chowder.
- Keep stirring.
- Use remaining chicken stock if you over-thicken it. Keep just below a boil for a few moments, stirring constantly.
- Add Parmesan- then salt and pepper to taste.
- Serve and Enjoy.
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