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3 tbsp. butter
3 lg. red bell peppers (about 1 1/4 lbs.), seeded & chopped
1 med. onion, finely chopped
1/4 tsp. ground cumin
Pinch cayenne pepper
3 1/2 c. rich chicken broth or 2 (14 1/2 oz.) cans chicken broth
2 tsp. lemon juice
Salt (opt.)
Few sprigs Italian (flat leaf) parsley, for garnish

1. In a 3 quart saucepan over medium heat, melt butter. Add bell peppers and onion and cook, stirring occasionally, until onion is soft but not browned. Mix in cumin and cayenne; then add chicken broth.

2. Bring to a boil, cover, reduce heat, and simmer for 20 minutes.

3. With a slotted spoon, scoop out vegetables and transfer to a blender or food processor. Add a little of the broth and whirl or process until smooth. Return red pepper puree to broth in cooking pan. Mix in lemon juice. Taste, and add salt if needed.

4. Reheat to serving temperature. Serve hot, garnishing each serving with a few leaves of parsley. Makes 5 1/2 cups, 4 or 5 servings.

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Jun 29, 8:44 PM
Camille Trolson (United States) says:

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