Sweet peppers and tomato soup
Ingredients:
| 3 Tbs. | Butter |
| 1 | Red pepper, sliced |
| 1 | Green pepper, sliced |
| 4 cups | Chicken stock |
| 2 Tbs. | Flour |
| 10 oz | Cream of tomatoe |
| To taste | Salt and pepper |
| To taste | Chive, minced |
Instructions:
- In a frying pan, melt 2 Tbs. of butter; sauté the peppers for about 5 minutes.
- Pour in 1 cup of chicken stock. Bring to a boil and let boil for 4 minutes.
- Blend in blender or food processor. Set aside.
- In a saucepan, melt the rest of the butter. Add flour and stir.
- Add the mix of peppers and the remaining stock. Bring to a boil without stopping stirring.
- Add the tomato cream and stimmer for 5 minutes. Season with salt and pepper..
- Top with juliennes of peppers and minced chive, and serve.
Yield: around 6 cups.
Les Cercles des Fermières du Québec. Qu'est-ce qu'on mange? Les Cercles des Fermières du Québec, Bibliothèque nationale du Canada, 1989, p. 432
