MARTHA STEWART'S YELLOW PEPPER SOUP
Steps:
- Heat the oil and butter in a large saucepan and saute the peppers, shallots, garlic, and pear over medium heat until tender, 5 to 10 minutes.
- Add the stock, roasted peppers, cayenne and salt and pepper to taste. Bring to a boil, lower the heat, and simmer, covered, for 30 minutes.
- Puree the soup with an immersion blender. Add the heavy cream and reheat over low heat.
- Serve the soup hot, with a dollop of creme fraiche.
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