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red pepper soup
- 2 tablespoons olive oil
- 3 1/4 cup sliced onions
- 3 large cloves garlic, crushed
- 1/4 cup dry white wine
- 12 large red bell peppers, cut into 1-inch pieces
- 2 cups chicken or vegetable stock or broth
- 2 tablespoons chopped fresh thyme
- 1/4 to 1/2 teaspoon hot red pepper flakes
- Salt and white or black pepper
- Crme frache for garnish
- Thyme sprigs for garnish.
Directions:View on Smitten Kitchen
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