Name: Yellow Bell Pepper and Serrano Chili Soup
Yield: Yield: 4 to 6 Servings.
Cuisine: United States
Ingredients: 2 tablespoons flour; 3 cups Chicken Stock or canned chicken broth; 1 tablespoon butter, at room temperature; 1 teaspoon black peppercorns; 1 tablespoon corn, peanut, or vegetable oil; 1 pound sweet peppers, preferably yellow; 3 sprigs fresh thyme, or ½ teaspoon dried; 1 cup coarsely chopped onion; 1 small bay leaf; 12 sprigs fresh coriander; Salt to taste, if desired; ¾ cup coarsely chopped carrots; 5 serrano chilies (about 1 ounce); ½ cup coarsely chopped celery; 3⅓ cups heavy cream; 1½ teaspoons lemon juice; 1 cup water

Preparation info

Yield:
4 to 6
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

All my life I have had a fondness for dishes made with sweet green peppers. I considered it a blessing when, a few short years ago, peppers of various colors came on the market. One of my favorite soups, given to me by a friend in Dallas, is made with sweet yellow pepper (the red version may be substituted) combined with serrano chilies.