You may also like
Categories:Viewed: 29 - Published at: 8 years ago
Ingredients
- 1 tablespoon olive oil
- 2 celery ribs
- 1 small onion (Chopped)
- 2 garlic cloves
- 4 red peppers (roasted)
- 29 ounces chicken broth
- 8 ounces water
- 2/3 cup milk
- Optional
- salt & pepper
- parmesan cheese
Method
- Heat oil in medium saucepan over medium heat.
- Add celery, onions, and garlic; until vegetables are softened.
- Add roasted peppers and stock.
- bring to boil: lower heat and simmer 5 minutes.
- Puree soup in batches until smooth.
- Return to heat, and stir in cream.
- Add salt and pepper to taste and garnish with Parmesan.
