Coulis of Bell Peppers

Name: Coulis of Bell Peppers
Cuisine: French
Ingredients: 6 large red bell peppers, seeded and cut into strips; 1 large onion, finely chopped; 6 large sun-ripened tomatoes, seeded and finely chopped; 6 large yellow bell peppers, seeded and cut into strips; 1 cup Secondary Stock or Pure Vegetable Broth or stock of your choice; 1 cup Secondary Stock or Pure Vegetable Broth or stock of your choice; Pepper from the mill; Salt; 2 tablespoons dry sherry or a few red pepper flakes; 2 tablespoons dry sherry or a few red pepper flakes; 2 scallions, very thinly sliced on a slant

Preparation info

FCR—
2 cups

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Because of the astronomical price of peppers, try to make this only in the summer when you can grow the peppers yourself or charm your neighbor into giving you some of his.

This is a great coulis to use on plain pasta, rice, or even to add in small quantity to the deglazing of pans in which veal and lamb chops have cooked.

Ingredients

1 large onion, finely chopped
6 large red bell peppers, seeded and cut into strips
6 large yellow bell peppers, seeded and c

Method

Put all the ingredients except the scallions in a 2-quart saucepan. Cover and cook slowly over low heat until all the vegetables have positively liquefied; the length of time varies from 30 to 45 minutes depending on the content of water in the peppers. Pour into a blender and process on the liquefying cycle. Strain through a very fine China cap to discard all traces of skins. Just before servi