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Categories:Viewed: 114 - Published at: 2 years ago
Ingredients
- 3 medium red peppers, roasted and peeled
- 6 ripe tomatoes, roasted until caramelized
- 20 ounces chicken broth or 20 ounces vegetable broth
- garlic
- salt and pepper
- 18 teaspoon dried red pepper flakes, to taste
- 1 ripe pear, chopped
- 1 medium baking potato
- 12 cup cream or 12 cup creamo or 12 cup half-and-half or 12 cup evaporated milk
- 14 cup fine grated parmesan cheese
Method
- Roast red peppers then remove blacked skin and seeds.
- Roast halved, skin side down, tomatoes with sprinkling of olive oil, dried basil or oregano, a sprinkle of sugar and salt and pepper and garlic.
- Blend the above until very smooth and add to 20 oz of chicken broth.
- Peel and core a ripe pear (Bartlett) and chop into broth, peel and dice potato and add to the above.
- Cook on medium heat until potato just tender, check for seasoning adding more herbs and spices as needed.
- Lastly add some single cream, half and half, creamo or evaporated milk (your choice).
- Sprinkle a tablespoonful of parmesan cheese over each bowl.
- Eat and enjoy!
