Recipe for San Pasquals Red Pepper Soup

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
6 lrg	Red bell peppers, roasted, peeled, seeded, and cut into quarters
1 x	Jalapeno chile, stem removed, seeded and minced, or more chiles
1 x	Onion, diced
1 x	Clove garlic, minced
3 tbl	Olive oil
5 cup	Chicken stock, freshly made
1 tbl	Adobo sauce, from chipotle chiles in adobo sauce
1/2 tsp	Cumin
1 tsp	Basil
1 tsp	Oregano
	Sour cream for garnish

Instructions:

Instructions: Puree the red bell peppers in a food processor.

Saute the jalapeno, onion, and garlic in the olive oil until soft, about 5 minutes. Add the bell puree, chicken broth, adobo sauce, and spices, and simmer 30 minutes. The soup can be thickened with cornstarch if necessary.

After the soup has been ladled into serving blowls, swirl in a dollop of sour cream and sprinkle in the green onions.

Note: The heat level is mild to medium.

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