This delightful soup recipe is a garden medley of bell peppers, garlic, onions, and savory herbs & spices. When it is pureed with mascarpone cheese and a splash of white wine, the result is an upscale dish with velvety texture and extraordinary taste. Smart Recipes, American Recipes, Chicken,Dairy,Vegetables Recipes, Recipes Chicken,Dairy,Vegetables American Bell Pepper Soup Bell Pepper Soup Recipe | PT1H Serves 4 Ingredients: 4 Large Bell Peppers 2.66 Cups Chicken Stock 0.125 Cup Extra Virgin Olive Oil 1 Small Red Onion 1 Teaspoons Fresh Thyme Leaves 2 Cloves Garlic 0.66 Tablespoon Granulated Sugar 0.33 Cup Dry White Wine 0.66 Teaspoon Salt & Freshly Ground Black Pepper 0.33 Cup Mascarpone Cheese In a large saucepan fitted with a steamer basket, steam 4 cups of the diced bell peppers (about 3 large bell peppers) for 8 minutes, reserving 1 cups of the diced bell peppers. Transfer the steamed peppers, and 1/4 cup of the chicken stock to a blender or food processor, and pulse until pureed. In a Dutch oven, heat oil over medium-high heat and sauté onions, thyme, and minced garlic for 5 minutes. Add the pepper purée, reserved diced peppers, sugar, wine, and stock and bring to a boil over high heat, and reduce to a simmer for 25 minutes, stirring occasionally. In the last few minutes of the simmer, stir in the salt & pepper and mascarpone cheese. Stir to combine.



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