Red Pepper Soup
Ingredients:
2 tablespoons olive oil
1 large sweet onion, diced
8-10 red bell peppers, seeded and chopped
6 cloves garlic, minced
1 (28 ounce) can chopped tomatoes in puree
9 cups chicken stock
2 teaspoons cayenne pepper
2 teaspoons Worcestershire sauce
1 tablespoon herb or wine vinegar
Heat olive oil in a large stockpot over medium high heat until hot.
Sauté the onion, peppers and garlic until tender, about 5 minutes. Add
one cup of the stock and cook over high heat until reduced by one
half. Add the tomatoes and remaining chicken stock. Bring the mixture
to a boil over medium high heat. Reduce the heat to low and simmer
25-30 minutes. Add last three ingredients. Serve as is, or you can use
a blender and puree the soup as well. Reheat slowly if it's cools off
too much and serve.