YELLOW AND RED BELL PEPPER SOUP

YELLOW AND RED BELL PEPPER SOUP image

Yield 8 servings

Number Of Ingredients 15

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2 T butter
2 T olive oil
1 onion, chopped
1 leek, white part only, chopped
1 garlic clove, minced
Salt
3 yellow bell peppers, seeded and chopped
1 Bartlett pear, peeled cored and chopped
2 red bell peppers, seeded and chopped
1 tomato, peeled, seeded and chopped
1 qt chicken stock
1 roasted yellow bell pepper,
peeled, seeded and chopped
1 roasted red bell pepper,
peeled, seeded and chopped

Steps:

Heat 1 T. Butter and 1 T. oil in medium saucepan over moderate heat. Heat remaining butter and oil in separate medium saucepan. Divide onion and leek between 2 pans and cook until tender, 3-5 minutes. Divide garlic between pans, season w/ salt and cook 1 more minute. Add yellow peppers and pear to one pan, red peppers and tomato to other. Cook until peppers are tender 5-7 minutes. Add 2 cups stock and matching roasted peppers to each. Simmer, covered loosely, for 25 minutes. Puree each mixture separately in food processor and return to clean pan. Adjust seasonings and reheat purees gently. Pour each into pitcher or 4 qt. Pyrex measuring cup. While hot, pour soups into individual bowls simultaneously, pouring each color from the opposite side. Serve immediately.